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Strawberry Shortcake

Ingredients

  • 4 cups flour plus more for flouring counter
  • 2 Tbs. baking powder
  • 1 tsp. salt
  • 1 1/4 cups sugar
  • 2/3 cup cold butter cut into small pieces
  • 2 eggs
  • 1 cup milk
  • 2 tbsp butter melted
  • 3 pints fresh strawberries
  • 1 cup heavy cream whipped

Instructions

  • Preheat an oven to 450°F. Spray the bottoms of two 8? round cake pans with non-stick spray.
  • In a large bowl, combine flour, baking powder, salt and 1/2 cup of the sugar. Add cold butter and cut in with 2 knives or a pastry blender.  Mixture will be coarse, sand-like consistency.
  • In another large bowl, whisk the eggs. Add the milk and mix until fully combined. Gradually stir the egg and milk mixture into the flour mixture.
  • On a lightly floured counter, knead the dough for about 1 minute. Pat half of the dough into each cake pan.
  • Brush the surfaces with the melted butter. Bake until lightly browned, about 15 minutes. Turn the shortcake layers out onto wire racks and let cool.
  • While the layers are cooling, wash strawberries and remove the hulls. I love this strawberry huller!  Save a few berries for garnish. Cut the large berries in half, transfer to a large bowl and sprinkle with the remaining 3/4 cup sugar. Let stand for about 30 minutes.
  • Place one shortcake layer on a cake stand or serving plate. Spread half of the whipped cream over the cake and scoop half of the berries with their juice on top.
  • Place the second shortcake layer on top, and check top layer at eye level to confirm shortcake is level.   Spread remaining whipped cream over the shortcake.  Top with berries and juice over the whipped cream. Garnish with the reserved whole berries and chamomile flowers.