This is the real stuff.
Not angel food cake with some strawberries. Which, by the way, I dearly enjoy.
This is shortcake -- delicious and tender.
Baked to perfection, cooled just a bit; split open and piled with fresh strawberries.
I would have taken a picture of the shortcake while making them -- but it's hard to operate a camera with shortcake dough stuck to your fingers!
1 1/2 cups flour
2 TBSP sugar
2 tsp. baking powder
1/3 tsp. cream of tartar
1/2 cup butter*
1/3 cup heavy cream*
1 egg, beaten
Combine flour, sugar, baking powder, and cream of tartar. Stir until incorporated.
With a pastry blender, mix in butter until it resembles coarse meal.
Stir in cream and beaten egg. With a fork, stir until well mixed, but not over stirring.
Flour a surface and dump the dough on the flour. Knead the dough for about 2 minutes until your dough is not longer sticky.
Using a biscuit cutter or knife, cut into desired size/shape.
Bake at 350 for 15-20 minutes, until golden brown.
Cool on rack before cutting in half.
Top with fresh cut strawberries.
*This recipe is halved for my convenience. Feel free to double it if you want or need more shortcakes. I was able to make 6 - 3 X 4 square shortcakes. If you double it, the cream of tartar would be 3/4 tsp. (I know, that's not 1/3 doubled!)
*I used 1/4 cup of butter and 1/4 cup of solid shortening. Because I wanted to -- no other reason!
*No heavy cream on hand today -- I substituted evaporated milk. If it changed the taste or texture, I have no idea! I'd do it again the same way!