Strawberry Shortcake

When I make strawberry shortcake I don't make biscuits, I make pound cake!


Pound Cake
1/2 cup shortening
1 cup butter
2 1/2 cups sugar
5 eggs
1 teaspoon vanilla extract (can substitute almond extract)
1 cup milk
1/2 teaspoon baking powder
1/2 tsp salt
3 cups flour

Preheat oven to 350 degrees F. Lightly grease and flour a 10 inch Bundt pan. Cream shortening, butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Combine baking powder, salt, and flour. Fold into creamed mixture alternately with the milk, starting and ending with flour. Do not over mix. Pour batter into prepared pan. Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Strawberries
2 lbs strawberries, sliced
2-4 tsp sugar or 2-4 packets splenda

Sprinkle sugar/splenda over strawberries and allow to combine in the refrigerator for a couple of hours before serving.

You can pile the shortcake as high as you like! Begin with one piece of cake topped with strawberries and a dollop of whipped cream. Repeat.