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STRAWBERRY SHORT CAKE TORTE Recipe

Ingredients

How to make it

  • Heat oven to 425 degrees F. 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 mixture into well. Stir with fork 25 to 30 strokes, until just moistened and dough clings together. Turn dough 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 shortcakes for 14 to 16 minutes, or until lightly browned. Loosen edges with spatula. Remove from pan. Cool right side up on cooling rack.
  • For filling, slice strawberries. Sweeten with sugar to taste. Allow to stand until juice develops (about 30 minutes). 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 and spoon on remaining berries. To serve, cut into 8 wedges. 8 servings.
  • (Whenever I need an awesome recipe, it seems that I can always rely on recipes.com and my favorite cooks.com - this recipe comes from the latter. It's bountiful of torte recipes. Thusly, these will all come from here.)

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