While Bev was on a roll in the kitchen she decided to whip up a batch of shortcake using a new recipe that she found at Allrecipes but she changed a bit based on comments on the site. You can get the original by clicking on this link.
Shortcake – Adapted from Allrecipes
pints fresh strawberries
cups all-purpose flour
teaspoons baking powder
½ cup butter
the strawberries and toss them with 1/2 cup of white sugar. Set aside.
oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake
medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the
salt. With a pastry blender cut in the shortening until the mixture resembles
coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir
until just combined.
the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15
to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
partially cooled cake in half, making two layers. Place half of the
strawberries on one layer and top with the other layer. Top with remaining
strawberries and cover with the whipped cream.