Strawberry Shortcake
Who among us doesn’t love strawberry season. So prolific, so tasty and so perishable! While there are many unusual things to do with strawberries, (I’ll post some of these later) today I want to post the tried and true Strawberry Shortcake. Now let me tell you folks, I have limited time in my day. So when I say “Well, that was easy!”, it really is. My current favorite recipe to follow is the good old plaid Better Homes and Gardens The New Cookbook. Which is really an old cook book for me. My first perhaps…..hmmmm
Prep: 25 Minutes
Bake: 15 Minutes
Cool: 10 Minutes
OVEN 450 DEGREES
6 cups sliced strawberries
1/2 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup butter
1 beaten egg
2/3 cup milk
1 cup whipping cream, whipped
1. In a small bowl stir together the berries and 1/4 cup of the sugar; set aside. Stir together remaining sugar, flour, and baking powder. Cut in the butter till mixture resembles coarse crumbs. Combine the egg and milk; add to dry mixture. Stir just to moisten. Spread the batter into a greased 8×1&1/2-inch round baking pan.
2. Bake in a 450 degree oven for 15 to 18 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan. Split into 2 layers. Spoon half of the berries and whipped cream over the first layer. Top with second layer, remaining berries, and whipped cream. Serve immediately. Makes 8 servings.
It’s such a beautiful dessert! Here is a picture of my Aunt Carol’s version. She used a square baking pan as you can see.