A friend made this recipe last night, and it was excellent! I'd never heard of using bread flour for a shortcake, but it had a nice crumb, and a hearty texture. Certainly held it's own against the strawberries, and didn't get soggy at all!
Shortcake from Penzey's Early Summer 2012 catalog
4 eggs
2 cups sugar
2 cups bread flour
3 tsp baking powder
3/4 tsp salt
1 tsp pure vanilla extract
1 cup milk
2 Tbsp butter
Preheat oven to 350*. Grease a 13x9 baking pan and set aside. (friend said she had a problem getting the cake out of the pan)
In a large mixing bowl, beat the eggs until frothy. Gradually add the sugar and beat well. You are looking for dissolved sugar and frothy eggs.
Add the flour, baking powder, salt and vanilla and mix well.
In a small saucepan (the microwave works as well) heat the milk and butter to a boil. Remove from heat and immediately add to the mixing bowl and stir to combine.
Pour into the pan and bake at 350* for 40 to 45 minutes.
Let cool: top with strawberries and whipped cream.
Serves 16 to 24.
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