On top of the mountain

Happy Monday!  I hope that you all enjoyed a nice Easter yesterday.  I spent a wonderful day with family and good friends - who could ask for anything more?  We started our day long before the sunrise with a trip to the top of Stone Mountain.  (We missed the sunrise service but the view from the top of the mountain was spectacular.) 
 

This beautiful hot air balloon flew over our heads as we were standing on top of the mountain.


















We spent a leisurely afternoon in the park and ended our visit with lunch at the Commons restaurant.

Yesterday was an extra special day because it was Easter and it was my dad's birthday.  We celebrated the occasion with a special strawberry shortcake for dessert.   I had been dreaming about shortcake ever since my trip to the strawberry farm last week.   The recipe is simple: great strawberries, fresh whipped cream and a simple shortcake. 

 

 
Strawberry Shortcake
6 cups sliced strawberries               ½ cup butter
½ cup sugar                                    1 egg
2 cups flour                                     2/3 cup milk
2 teaspoons baking powder            whipped cream







Stir together berries and ¼ c. sugar.















Combine ¼ c. sugar, flour and baking powder.

Cut in butter.














Combine egg and milk.














Add to flour.















Spread into a greased 8” cake pan.















Bake 15-18 minutes at 450.  Cool 10 minutes.







Remove from pan.  Slice cake into 2 layers, horizontally.  Layer ½ of strawberries on top of cake and top with whipped cream.  Repeat.

 

I made the shortcake on Saturday so yesterday I sliced the berries, whipped the cream and assembled the cake.  In the words of my daughter "it was REALLY good."  I have to agree with her evaluation - it definitely did not disappoint.  Sometimes the simplest desserts are the best.
 

 Ciao!

Strawberry Shortcake
6 cups sliced strawberries               ½ cup butter
½ cup sugar                                    1 egg
2 cups flour                                     2/3 cup milk
2 teaspoons baking powder            whipped cream

Stir together berries and ¼ c. sugar.  Combine ¼ c. sugar, flour and baking powder.  Cut in butter.  Combine egg and milk.  Add to flour.  Spread into a greased 8” cake pan.  Bake 15-18 minutes at 450.  Cool 10 minutes.  Remove from pan.  Slice cake into 2 layers, horizontally.  Layer ½ of strawberries on top of cake and top with whipped cream.  Repeat.