Royal Strawberry Shortcake

Enjoy this recipe from Our Best Farm Fresh Recipes.

Submitted by: Becky Smith from North Canton, OH

1/4 c. butter
1/2 c. sugar
/1 egg, beaten
2 c. all-purpose flour
4 t. baking powder
1/8 t. salt
1 c. milk
2 t. vanilla extract
4 c. strawberries, hulled and sliced
Garnish: light whipped topping, powdered sugar

In a large bowl, blend together butter and sugar. Add egg mix well. In a separate bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk. Stir in vanilla. Spread batter in a greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool; cut shortcake into squares and split. Place bottom layers of shortbread squares on dessert plates. Top with strawberries and one tablespoon whipped topping. Add top layers and more whipped cream and strawberries. Serve immediately. Serves 12.

In a large bowl, blend together butter and sugar. Add egg mix well. In a separate bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk. Stir in vanilla. Spread batter in a greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool; cut shortcake into squares and split. Place bottom layers of shortbread squares on dessert plates. Top with strawberries and one tablespoon whipped topping. Add top layers and more whipped cream and strawberries. Serve immediately. Serves 12.