Saturday, July 2, 2011

Canada Day Strawberry Shortcake

Isn't that cute?  This is the second time I've used this recipe.  I found it on  The first time I made it using her directions.  This time I made my own little changes and decorated it to look like our flag. The cake part is more like a sweet biscuit than a traditional strawberry shortcake cake.  You can make this and leave the cake as is, putting whipped cream and strawberries over all of it.  Or, you can slice into two cakes, layering it with cake, whipped cream and strawberries, cake whipped cream and strawberries.  Both ways are yummy.

1 beaten egg 
2/3 cup milk
1/2 cup Splenda or sugar 
1/2 cup butter, softened (real butter is so much better than margarine in baking)
2 cups flour 
2 teaspoons baking powder
1 cup whipping cream, whipped (I usually add a tbsp of sugar to sweeten it a bit)
sliced strawberries (as many as needed)

Preheat the oven to 450*.  In a medium sized mixing bowl beat the egg.  Add the milk and sugar and mix together.  Whip in the butter.  Add the flour and baking powder.  Mix well.  Using your hands kneed the dough for a minute.  Bake in a 9 x 9 inch pan for 15-20 minutes.  Cool.  Remove from pan.  From here you can either decorate it with the whipped cream and strawberries, or, slice it into two, then layering the cake, whipped cream and strawberries.  Enjoy!