Simple Strawberry Shortcake

Note: this recipe is best if you can prepare strawberries the night before. For the strawberries: add 1/2 cup of sugar to 2 cups of strawberries. Let sit overnight to develop a “syrup”.

For the shortcakes:
1. Preheat oven to 425ºF. Whisk together flour, baking powder, sugar and salt.
2. Cut in the shortening with a pastry cutter or your fingers. The flour mixture should resemble fine crumbs.
3. Make a well in the middle of the mixture and pour in the egg and milk. Stir until just combined.
4. Drop batter onto a greased cookie sheet by the heaping spoonful. I make 6 large shortcakes from this. You could increase the quantity if you make medium-sized shortcakes.
5. Bake 15-20 minutes until they begin to brown.

For the whipped cream: whip the whipping cream until peaks start to form, add powdered sugar and vanilla extract and beat until stiff peaks form.

Serve shortcakes topped with berries and whipped cream.