Strawberry Fluff Shortcake

Shortcake: sift flour, sugar, baking powder, and salt. Cut in butter into small pieces. Put egg in a measuring cup and fill with milk to measure one cup. Beat egg and milk together and add to flour mixture. Bake in a greased round cake pan for 20 minutes. Slice and top with fresh strawberry fluff.

Fluff: Put all ingredients into a bowl Beat at high speed for about 15 minutes until topping is stiff and fluffy.
Shared by Sandy H.

Note: Raw eggs can contain salmonella (about 1 in 20,000 eggs might be contaminated), but there are egg white products on the market which can be used safely. People in high-risk groups are the elderly, small children, pregnant women and those with compromised immune systems. If you aren't sure of your eggs, egg substitute or egg white powder can be used. Egg yolk powder (pasteurized and dried) can be found in the King Arthur Catalog

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