Strawberry Shortcake

Makes 12 cupcakes 

(Recipe can be halved)

Ingredients: 

2 cups of sifted flour 

3 tsp baking powder 

1/2 tsp salt 

2/3 cup white sugar 

1/2 cup unsalted butter 

2 eggs 

3/4 cup milk 

1 tsp almond or vanilla extract 

Directions:

Preheat Oven to 375F.

1. Sift the dry ingredients together. 

2. Cream the butter and the sugar.  Beat the eggs in one at at time. 

3. Using a spatula or wooden spoon, add the flour and milk/flavoring alternately, beginning and ending with the flour. 

4. Spoon into the greased muffin cups. 

5. Bake at 375F about 20 minutes. Remove from tin after 5-10 minutes and cool on a rack. 

Strawberry topping: 

Using a large container of strawberries, wash and slice the berries.  Add 1/8 cup water and 1 TBS sugar to taste. Mix and refrigerate. This topping can be made ahead. Cut the cooled cupcakes in half and spoon the berry mixture over them. Top with whipped cream and sprinkle with icing sugar and sliced almonds (optional) to serve. 

You can also use peaches when they are in season. Slice the peaches and add sugar/cinnamon and a bit of water as above.