Cookbook:Strawberry Shortcake

This recipe is adapted from the public domain cookbook Boston Cooking-School Cook Book.

Base

 * 2 cups (275 g / 9.7 oz) all-purpose flour
 * 4 teaspoons baking powder
 * ½ teaspoon salt
 * 2 teaspoons sugar
 * ¾ cup (185 ml / 6.3 oz) milk
 * ¼ cup (½ stick/60 g) butter

Topping

 * 200 g strawberries
 * 1 tablespoon sugar
 * 1 cup (225 g) buttercream
 * 1 cup (250 ml) whipping cream, whipped with a little sugar

Procedure

 * 1) Preheat the oven to 200 C. Grease and line a baking sheet.
 * 2) Mix dry ingredients in a mixing bowl.
 * 3) Rub the butter into the flour mixture with your fingers until the mixture resembles breadcrumbs.
 * 4) Add milk gradually to the mixture, mixing to make a soft dough.
 * 5) Turn dough onto a floured board, and divide in two parts.
 * 6) Pat each part to flatten slightly, then roll out into a circle and place on the baking sheet.
 * 7) Bake for 12 minutes. Take the cakes out of the oven and leave them to cool completely.
 * 8) Split each cake in half horizontally, and spread each layer with buttercream.
 * 9) Sweeten strawberries to taste with sugar, then heat in a pan until warmed.
 * 10) Remove strawberries from the heat, and crush them slightly.
 * 11) Layer the berries between the cakes, and spread some on the top layer.
 * 12) Cover the top with whipped cream.