Layered Strawberry Shortcake



  • 4 cups sliced fresh strawberries
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup shortening
  • 3/4 cup buttermilk
  • 2 tablespoons butter, melted
  • 1 cup heavy whipping cream
  • 1/4 cup honey
  • Directions

    In a small bowl, combine strawberries and sugar; cover and refrigerate until serving. In a large bowl, combine the flour, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Divide dough in half. On two parchment paper-lined baking sheets, gently pat each portion into an 8-inch circle; brush with butter. Bake at 400° for 13-15 minutes or until golden brown. Remove to wire racks to cool. In a large bowl, beat cream until it begins to thicken. Add honey; beat until stiff peaks form. Place one shortcake on a serving platter; layer with half of the strawberries and whipped cream. Top with remaining shortcake, berries and cream. Serve immediately. Refrigerate leftovers.


    Up-to-date agriculture news in your inbox!