Strawberry Shortcake

• Produce

  • 3 qt Strawberries, fresh or frozen

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 3 cups All-purpose flour
  • 4 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Shortening
  • 1 1/2 cup Sugar
  • 2 1/2 tsp Vanilla extract
  • 16 oz Whipped cream topping

• Dairy

  • 1 cup Milk

Found on swankyrecipes.com

Description

Ingredients

• 1/2 cup shortening
• 1 + 1/3 cup sugar
• 2 egg
• 2 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 cup milk
• 16 ounces Whipped cream topping
• 1/4 cup sugar
• 3 quarts fresh or frozen strawberries, sliced

Directions

• Preheat oven to 350 degrees F. Line a 9 x 11 inch baking pan with foil/parchment paper and grease; set aside. In a separate bowl, combine dry ingredients and whisk; set aside. In a bowl fit with a mixer, cream together shortening and sugar. Add eggs and vanilla extract and beat well. With mixer on low speed, slowly alternate between adding dry ingredients and milk. Pour mixture into greased baking pan and bake for 20-25 minutes. Cool on wire rack. Place sliced strawberries and sugar in medium saucepan on medium heat and stir gently until sugar is dissolved. Take off heat and set aside.
• Once cake is cool, cut cake into 9 or 12 pieces. Next, cut each piece in half. Spread whipped cream in the center of each piece and spoon strawberries over the top. Place top layer of cake on top and spread whipped cream and strawberries over each piece.