Shortcake For Fresh Strawberries
1 cup butter
4 cups all-purpose flour
2 cups granulated sugar
4 teaspoons baking powder
2 cups whole milk
whipped cream for topping
Preheat oven to 350*F.
In a large bowl, crumble the butter, flour and sugar together until crumbs are fine and even textured. Add baking powder and milk, mixing until well blended. Batter will be lumpy. Pour into greased 15×10-inch jelly roll pan or, for a thicker shortcake, use a greased 13×9-inch pan.
Bake 30 minutes or until toothpick inserted in center comes out clean.
Spoon sugared strawberries over thick slices of shortcake and stack; the higher the better.
Top with a generous dollop of whipped cream. Enjoy!
Check out Sewn with Joy and the other books in the series for more Amish recipes.
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Tricia Goyer is a homeschooling mom of ten, grandmother of two, and wife to John. A USA Today bestselling author, Tricia has published over 55 books and is well-known for her Big Sky and Seven Brides for Seven Bachelors Amish series.
Sherry Gore is the author of Simply Delicious Amish Cooking and Me, Myself, and Pie and is a weekly scribe for the Budget, a nationwide Amish newspaper. Sherry has three children and is a member of a Beachy Amish Mennonite church in Sarasota, Florida.
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