Divine Strawberry Shortcake With Marsala

Gently mix the strawberries with 1/3 cup of sugar. Chill for 1 to 2 hours. Drain and reserve the juice.

Use two 9″ round cake pans.

Using 1/2 Tablespoon of butter for each pan, spread the soft butter evenly around the entire pan; set aside.

Blend the flour, baking powder, salt, and 1/3 cup sugar in a large mixing bowl. With a pastry blender, cut in the remaining butter until mixture is well blended (it will look a little lumpy, and that’s OK).

Separate the egg yolks from the egg whites. Set the egg whites to the side for the final step of shortcakes.

Combine the 2 egg yolks with the milk. Then add to the flour mixture. Stir with a fork until a soft dough develops.

Evenly place dough into each of the 2 pans and with your fingers, gently spread it to the sides. Dough is very moist so use a little butter on your fingers to spread the dough.
It looks thin, but it rises nicely.

Beat the 2 egg whites until stiff peaks form. Brush each of the dough surfaces with the beaten egg whites. Sprinkle the last 1/3 cup of sugar evenly on top, splitting the sugar between the two doughs.

Bake in a 450 degree oven for 11-12 minutes (and no more). Remove the shortcakes from the pans and cool completely on wire racks.

For the topping:

Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form.

Place 1 cake layer on your serving plate. Spread half of the whipped cream/sugar mixture over first layer.

With a slotted spoon (for juice drainage) arrange half of the sliced strawberries on top of this layer.

Place the second shortcake on top and repeat the whipped cream and strawberries.

Save the strawberry juice and serve on the side with whole strawberries. You can also use some of the whole strawberries for garnish. Splash some Marsala wine on top of your shortcakes to your preference level.

Serve with extra whipped cream, strawberries and vanilla ice cream.