i came upon this recipe in 2004 while searching for the perfect Strawberry Shortcake to make for my husband's grandmother's 70th birthday. Strawberry Shortcake is her favorite, and she said this was the best she'd ever had! the cake is not spongy like angel food cake. it has the flavor of a delicious waffle, but more dense and crumbly.
you need 6 cups strawberries total.
2-3 Tbs sugar.
cut 4c. in halves or thirds. coarsely mash add 1 cup sliced strawberries. mix with sugar. cover and refrigerate.
1Tbs. baking powder
2 Tbs sugar
10 Tbs (1/2c. + 2Tbs) COLD butter
1/2 tsp. salt.
3/4c heavy cream, whipped to soft peaks
preheat oven to 425. stir together flour, sugar, salt, baking powder. using a pastry blender or two forks, cut in butter to pea-sized chunks. stir in heavy cream to form a soft dough. turn onto lightly floured surface (may be crumbly). knead a little to help it stick. separate into two balls. (i make one slightly smaller. i use this as the top so it doesn't smoosh all the filling out of the sides
) flatten balls in 2, well-buttered, 9-in round pans.(not all the way to edges) bake for 13-14 minutes, until golden brown.
removed to cooling racks. spread 1Tbs. butter on the top of designated bottom cake, and 1Tbs. the bottom of top cake. cool.
whip 2c heavy cream with 1/2c powdered sugar (or to taste) and 2 tsp vanilla to stiff peaks.
spread 1/3 of whipped cream on top of bottom cake. spread filling (you may want to strain off some of the juice and set aside for drizzling),top with another 1/3 of whipped cream. add top cake. top with remaining whipped cream and sliced remaining strawberries (or you can use extra strawberries in the filling and save some for the top) DEVOUR!