What you will need:
1/2 cup white sugar
2 1/4 cup all purpose flour
2/3 cup milk
3 pints of fresh strawberries
4 tsp baking powder
2 tbsp white sugar ( for strawberries)
1/4 tsp salt
1/3 cup shortening
2 cups heavy whipping cream
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F (220 degrees C).
Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan.
Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown.
Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers.
Place half of the strawberries on one layer and top with the other layer.
Top with remaining strawberries and cover with the whipped cream.
Instead of using a round pan I used square and I made 2 instead of cutting the cake in half- I found it not easy to cut. Also it’s a thicker old fashioned shortcake not like sponge cake, that’s what I origionally thought but still enjoyed it- very tasty!