| 2.00 |
all-purpose flour
|
|
| 2.00 |
sugar
|
|
| 3.00 |
baking powder
|
|
| 0.50 |
salt
|
|
| 0.50 |
cold butter, cubed
|
|
| 1.00 | ct |
large egg
|
| 0.67 |
half-and-half cream
|
|
| 1.00 |
heavy whipping cream
|
|
| 2.00 |
confectioners' sugar
|
|
| 0.12 |
vanilla extract
|
|
|
Additional butter
|
||
| 1.50 |
fresh strawberries, sliced
|
|
Preheat oven to 450°. In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and half-and-half. Add all at once to crumb mixture; stir just until moistened. Spread batter into a greased 8-in. round baking pan, slightly building up the edges. Bake until golden brown, 16-18 minutes. Remove from pan; cool on a wire rack. Beat heavy cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Split cake in half crosswise; butter bottom layer. Spoon half the strawberries over bottom layer. Spread with some whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges. |