Strawberry Shortcake

It's strawberry season and I am taking advantage of it while it lasts.  I am going to make as many strawberry recipes as I can before they are out of season.  This one is excellent.

• 1 quart strawberries sliced
• 1/2 cup sugar
• 2 cups flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/2 cup butter cut into small pieces
• 1/2 cup milk
• 2 large eggs separated
• 1/4 cup sugar

Sprinkle sliced strawberries with 1/2 cup sugar and 2 T. lemon juice and stir. Cover and chill.

Combine flour, baking powder, salt, and 1/4 cup sugar.
Cut butter into flour mixture using a pastry knife until the mixture is crumbly.

Combine milk and egg yolks-beat well. Add to flour mixture and mix with a fork until a soft dough forms.

Divide dough into 2 halves. Press each half into a greased 8 inch cake pan. The dough is sticky-you can wet your fingers to make it a little easier to pat down.
Beat reserved egg whites until stiff and spread egg whites and gently spread over each dough layer. Sprinkle egg whites with 1/4 cup vanilla sugar.

Bake at 450 for 10 minutes or until golden brown. Allow cakes to cool on a wire rack.
While the cake is baking, make some homemade whipped cream. Slice the cake, top with strawberries and add a large dollop of whipped cream.

This recipe is a bit different because of adding the beaten egg whites and sugar to the top of the cakes.  It bakes up like a meringue.

My husband loved this so much that he took a bite before I got a pic of it.