Strawberry Shortcake

(Courtesy of Sharon)

1/2 cup of butter softened

1 cup of sugar

2 eggs

1 teaspoon of vanilla extract

1 1/2 cup of all purpose flour

1/2 teaspoon of salt

2 teaspoons of baking powder

1/2 cup of buttermilk

Preheat oven to 350 degrees.

Lightly grease 8x8 pan. Cream butter and sugar with a spoon, beating well until the mixture is light and slightly fluffy. About 40 strokes.

Add buttermilk, eggs, and vanilla and mix well.

Using a sifter over the mixing bowl, add the flour, salt, and baking powder to the sifter and tap the dry ingredients to the wet ones.

Mix with a spoon until no dry clumps of flour remain.

Bake 25-30 minutes until cake springs back and toothpick inserted into the middle comes out clean. For muffin pans, bake 15-18 minutes.

Slice up strawberries, squeeze juice from one orange and add to cut up strawberries. Add about a tablespoon of sugar (optional). Put aside until serving time.

For the whipped cream, whip 1 pint of heavy cream using a hand mixer. Be sure to put the hand mixer attachments and mixing bowl in freezer before whipping the heavy cream. When the heavy cream is stiff, add half a cup of powdered sugar and 1 teaspoon of vanilla extract. Mix together until smooth consistency forms. Do not over mix.

Serve shortcake with a side of strawberries and whipped cream.