Strawberry Shortcake

There are other options for shortcake other than strawberry, and maybe one of these days I will try one of them. But when the days are lengthening, the air is warmer and we start finding bright red strawberries hiding in the leaves of our backyard strawberry plants –assuming we manage to get them before the birds, anyway — we celebrate the arrival of spring with this family favorite.

Strawberry Shortcake

At least an hour before serving, slice the strawberries, sprinkle with roughly 3/4 cup sugar and set aside. Adjust the sugar to your liking, but use enough to result in a nice strawberry syrup.

2 C flour

2 T sugar

1 T baking powder

1 t salt

1/3 c butter

1 c milk

Whipped cream

Combine dry ingredients in a medium bowl. Cut in butter until mixture looks like meal. Stir in milk until just blended.

Pat into greased square or round 8/9 inch pan.

Bake in preheated 450 degree oven for 15-20 minutes.

While still warm, split and fill with berries and whipped cream.