Best Strawberry Shortcake in the World (234:365)

That may sound presumptuous, but it's true.

Now, I know this isn't new to me, but it's new to you (and the Goose - if we are being technical today) and you NEED to know this recipe. 

I always use the recipe from my trusty Better Homes and Gardens Cookbook.

Strawberry Shortcake

• shortcake
• 3-4 cups sugared sliced strawberries
• 1 cup whipping cream, whipped (add around a tsp vanilla - just eyeball it, and a few shakes of powdered sugar. I prefer mine less sweet, just do it to taste.)

To make the shortcake:

• 2 cups sifted all-purpose flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg, beaten
• 2/3 cup milk

Sift together the flour, sugar, baking powder, and salt. Cut in the butter until mixture resembles course crumbs. Mix in egg and milk; stir just enough to moisten.

Spread dough in greased 8 inch round or square pan. Bake at 450 degrees for 15-18 minutes. Remove from pan and let cool for 5 minutes. Cut in squares and serve with strawberries and whipped cream.

OR!

This is what I do. Make 8 mounds on an ungreased baking sheet and bake for 10 minutes or until golden brown on the little bumps. Then eat up! These also make amazing biscuits, if you don't mind all the extra (calories) deliciousness inside. Enjoy!