1 stick plus2 Tbs. cold butter or margarine (not spread), cut in small pieces
1 1/3 to 1 2/3 cups buttermilk
2 pt. (24 oz.) strawberries
5 Tbs. sugar
1 c. whipping cream
1 tsp. vanilla extract
Garnish- powdered sugar
Instructions
Heat oven to 375 degrees. Grease an 8 x 2 inch or 9 x 1 1/2 inch round cake pan.
Mix dry ingredients in a medium bowl. With a pastry blender, cut in butter mixture, assembles coarse crumbs. Pour half of the buttermilk over the crumbs, then stir with a spoon until the mixture clumps together and is slightly sticky, adding more liquid, a little at a time, if necessary. Place in prepared pan and press with floured fingers until top is even. Bake 40 minutes or until browned and top feels firm.
Cool in pan on a wire rack 15 minutes, then invert shortcake on rack (Hold hot pan with oven mitts and handle shortcake gently when removing from pan and flipping right side up) and turn it right side up. Cool completely. While shortcake bakes, hull strawberries. Place 1 cup into a bowl, add 3 Tbs. sugar and mash slightly. Add remaining berries; toss to mix. Cover and refrigerate. Up to 1 hour before serving, beat cream, remaining 2 Tbs. sugar and vanilla in a large bowl with mixer on high speed until stiff peaks form when beaters are lifted. Cover and refrigerate. Shortly before serving, split shortcake in half use a serrated knife and a gentle sawing motion. These cakes are tender, so expect lots to crumble. To remove top half, slide a flat cookie sheet between bottom and top; lift off top and carefully cut top in 10 wedges. Place bottom half on a serving plate. Top with half the strawberries and their juices, then spread evenly with the whipped cream. Top with remaini
Originally Submitted
11/26/2013
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