Strawberry Short Cake Recipe
2 cups self-rising flour
1 level teaspoon baking powder
¼ cup butter
1 tablespoon sugar
½ cup + 1 tablespoon cold milk
Preheat the oven to 425 degrees. Grease a baking sheet. Sift the flour, baking powder and salt into a bowl. Cut the butter into the dry ingredients with a pastry cutter or a round-tipped knife then rub in finely with the fingertips. Add the sugar and toss the ingredients together lightly. Mix to a soft, but not sticky dough with the milk.
Knead quickly and lightly on a floured surface until smooth, then roll out dough to 1-inch thick. Cut into 6 rounds with a 31/2 -4-inch cutter. Transfer to the greased baking sheet and bake near the top of a 425 degree preheated oven for 15 to 20 minutes. Cool to lukewarm on a wire cake rack, split open with the fingers and butter thickly. Sandwich together, in pairs, with sliced, sugared strawberries. Top each shortcake with a dollop of softly whipped cream. Makes about 6.
“Cakes and Cake Decorating”, Zoe Leigh, Mandarin Publishers Ltd., Hong Kong 1974