Strawberry Shortcake

Ingredients

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 2 quarts fresh strawberries, sliced
• 1 cup heavy cream
• 3 tablespoons confectioners' sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk; begin and end with the flour mixture.
4. Pour batter into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
5. To assemble, cut cooled cake in half horizontally. Place the bottom half onto a serving plate, and top with sliced strawberries. Place the top of the cake on the strawberries. Whip cream and confectioners' sugar together until stiff peaks form. Spread over the top of the cake and garnish with remaining strawberries.

Interesting Facts

• Strawberry shortcake was first made in England in the early 19th century.
• The modern version of strawberry shortcake was created in the United States in the late 19th century.
• Strawberry shortcake is now a popular dessert in many countries around the world.