Cheap strawberry shortcake with locally grown berries

February 9, 1:55 PMPasco County Food ExaminerSusan Slade

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Individual strawberry shortcake

With our local strawberries at their height of perfection, right now, this is the time to make Strawberry Shortcake.

If making your own shortcake, here is one of my recipes for it.

6 ounces of butter or margarine (I prefer smart balance)

5 ounces of sugar

1 egg

9 ounces of plain flour

1 teaspoon of baking powder

Put the butter and sugar into a bowl and cream together, until they are light and fluffy. Then add the beaten egg. Put the flour, and baking powder, into a sieve and stir it into the mixture. Knead the ingredients to bind it together. Using either a large baking sheet, or two of the 6-7 inch baking sheets, grease and flour them, and press the shortcake into the bottom.

Bake in the oven at 375 degrees for approximately 15 to 20 minutes, until it turns a golden color. Remove from the oven and put on a cooling tray.

The shortcake is the base of a Strawberry Shortcake. If you have made one big one, then it can be cut in squares, for individual cakes.

If you have made the 2, 6-7 inch cakes, then one can be the base, whipped cream and strawberries, are the next layer, then the second shortcake, followed by whipped cream, and strawberries to finish it off.

I make my shortcake and freeze it, in individual portions, as my husband is diabetic and can not eat this version. However, I make his with sugar free angel cake, and that works great. When strawberries are not in season, this recipe can be done with different kinds of fruit.