Ingredients
1 3/4 cups all-purpose flour
5 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
4 tablespoons butter
1/4 cup heavy cream
1/4 cup milk
3 -4 pints of sliced strawberries
whipped cream
chocolate chips (optional)
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Preheat oven to 350 degrees. Blend flour, 3 tbsp of the sugar, salt, baking powder, and, butter until the mixture resembles a coarse meal. Add the cream and milk, and mix to form a soft dough. Turn the dough out onto a lightly floured surface and roll to a 1/2 inch thickness. Form dough into 7 inch diameter circle. Place round on ungreased cookie sheet and bake for 12-20 minutes, until cake springs back. Remove shortcake and place on wire rack to cool. Place the strawberries in a large bowl with the rest of the sugar and let sit for up to 2 hours until a juicy syrup forms in the bowl. Slice the shortcake in half horizontally, and place the bottom half on a plate. Spread a generous portion of whipped cream on the bottom half, and then spoon some strawberries and juice on top of that. Place the other half on top of the strawberries and spread more whipped cream and strawberries on top. Sprinkle chocolate chips on top (if desired).