This is my great grandmother Stanley’s shortcake recipe. I love the old fashioned simplicity of the recipe. It’s quick and easy to make. I use a fluted French tart pan, which makes the shortcake thin. It is very dense. Top with berries and whipped cream. Even I can’t mess this recipe up!
2 cups flour
½ cup sugar, plus more for dusting
3 tsp baking powder
½ tsp salt
½ cup butter
½ cup milk
Pre-heat oven 450°.
Slice strawberries; sprinkle with sugar and let stand. Heat oven to 450°. Grease an 8-inch round layer-cake pan. In a mixing bowl, combine flour, baking powder, salt, and sugar. Cut in butter with pastry blender or 2 forks until crumbly.
Stir in milk and egg until just blended. Pat dough into prepared pan; dust with sugar and bake 15 minutes or until golden brown.
Top with berries and whipped cream.