Strawberry Shortcake(Courtesy of Sharon)
1/2 cup of butter softened
1 cup of sugar
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.