Strawberries for Shortcake

Ingredients

• 1 pound fresh strawberries, hulled and sliced
• 1/2 cup sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, chilled and cubed
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• Whipped cream, for serving

Directions

1. Preheat the oven to 375 degrees F. Grease an 8-inch round baking pan.
2. In a medium bowl, combine the strawberries and sugar. Let the mixture sit for 15 minutes.
3. In a large bowl, sift together the flour, baking powder, baking soda and salt.
4. Add the butter to the flour mixture and cut in with a pastry blender or two forks until the mixture resembles coarse crumbs.
5. Add the buttermilk, vanilla extract, and the strawberry mixture. Stir until just combined.
6. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
8. Serve with whipped cream.

Interesting Facts

• Strawberry shortcake is believed to have originated in the United Kingdom in the 19th century.
• Strawberry shortcake is a popular summer dessert in the United States.
• Strawberries are an excellent source of vitamin C and fiber.