| STRAWBERRY SHORTCAKE TORTE |
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Makes 8 ServingsShortcake 2 -1/4 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1 egg, beaten 3/4 cup milk Filling 1 quart strawberries 1 cup whipping cream, whipped Sugar Heat oven to 425ºF. Grease two 9-inch round cake pans. For shortcake, combine flour, sugar, baking powder and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until flour is blended to form pea-size chunks. Make well in center. Combine egg and milk. Pour into well. Stir with fork 25 to 30 strokes. Turn dough out onto lightly floured surface. Knead lightly 15 to 18 times. Divide dough in half. Pat each half evenly into bottom of pans using floured fingertips. Bake at 425ºF for 14 to 16 minutes or until lightly browned. Loosen edges. Remove from pan. Cool right side up on cooling rack. For filling, slice strawberries. Sweeten to taste. Allow to stand until juice develops. To assemble, place one layer on serving plate. Arrange half of strawberries over top. Spoon half of whipped cream over berries. Top with other layer. Spread remaining whipped cream over top. To serve, cut into 8 wedges. Spoon remaining berries over each serving. For individual shortcakes, roll dough to 1/2-inch thickness on lightly floured surface. Cut with floured 3-inch round cutter. Place 2 inches apart on ungreased baking sheet. Bake at 425ºF for 11 to 13 minutes or until lightly browned. Cool. Split using fork. Fill with strawberries and whipped cream. |
