STRAWBERRY SHORTCAKE

Hello! In the summer, I tried an awesome recipe 

of Strawberry Shortcake. The problem was that It took a long time for me to whip the cream,

so i got fed up, and just put a layer of cake, strawberry and cream, and i did not repeat.

Anyways, here is the recipe. ENJOY!!!

Ingredients:

2 cups flour

3 Tbs. sugar
3 tsp. baking powder
1/2 tsp. each baking soda and salt
6 Tbs. unsalted butter, chilled
2 Tbs. solid all-vegetable shortening, chilled
2/3 to 3/4 cup buttermilk

Filling:
2 pints fresh strawberries washed, sliced finely without leaves
2 Tbs. sugar
1/2 pint heavy cream, chilled,  with the sugar until it stands it stands in peaks, whip on high for 5 min

Preheat to 450 degrees F. Grease a 9-inch ring mold (or an 8-inch cake pan).

Sift dry ingredients into a large bowl. Cut the butter into 1/2-inch slices. With a pastry blender, cut the butter into the dry ingredients until butter pieces are the size of lima beans. Cut in the shortening until mixture looks like coarse meal.

Slowly stir in the buttermilk with a fork until mixture forms a dough that leaves the sides of the bowl. Gently knead the dough on a lightly floured board about five to six times until the dough holds together (it should be soft). 

With a lightly floured hand, pat to one-inch thickness and pat into ring mold. Bake about 18 to 20 minutes or until golden. Remove to rack to cool 5 minutes, then invert from pan onto another wire rack, baked bottom side up. Cool.

When cooled, either slice in half soak in sugar syrup, or, just soak the cake in sugar syrup with out slicing. ( For sugar syrup: Beat 1/2 cup sugar with 1 cup water, add more if too thick, beat until sugar is dissolved)

If you horizontally sliced the cake, cover both sides with some cream. Cover one half with strawberries. Sandwich the cakes, cover with whipped cream,  garnished with whole strawberries,

And if you do not want to cut it, do the same except you don't have to sandwich it, just cover strawberries with cream.

ENJOY!!!!!!