Honoring a classic by baking the cake!
In the peak of summer there is nothing more satisfying than freshly picked berries! Whether using strawberries or raspberries, this dessert is a classic! As for the cake, home bakers will never again settle for the processed lady fingers found at the supermarket once they have tasted this gem!
Old Fashioned Strawberry Shortcake
2 quarts fresh strawberries/raspberries
2 Tbsp sugar
1-2 Tbsp Grand Marnier
2 cups all-purpose flour
1/2 cup sugar
2 tsp cream of tartar
1 tsp baking soda
1/2 cup butter
1/2 cup chopped walnuts
1/3 cup milk
2 cups whipping cream
3 Tbsp sugar
1 tsp vanilla
Clean and remove hulls from strawberries. Slice in half. If using raspberries use the whole berry. Put berries in large bowl and sprinkle with suagr and Grand Marnier. Stir, cover, and refrigerate till serving time (up to 6 hours).
Cake: Lightly grease 8 inch round cake pan. In large mixing bowl combine flour, sugar cream of tartar, baking soda. With a pastry blender cut-in butter till size of small peas. Stir in chopped walnuts (fine). In a small bowl combine egg & milk. Add egg and milk mixture to flour mixture with a fork till just combined (do not over handle)! Press gently into prepared baking pan. Brush top with milk and sprinkle with sugar. Bake @ 350 degrees for 40 minutes (check @ 25-30 min). Once done, cool in pan for 10 min.., then remove to complete cooling on wire rack (about 15 minutes).
Meanwhile whip cream, sugar, & vanilla till soft peaks form.
Cut cake in half horizontally creating a second layer. Top bottom half with 2/3 berries & juice from berries and 2/3 whipped cream. Place second cake layer and top with remaining berries and cream.