1/3 cup cold butter or margarine, plus 1/4 cup softened at room temperature for buttering shortcake
1 cup millk
Light cream or sweetened whipped cream (Recipe Follows)
Instructions
Slice strawberries, sprinkle with 1 cup sugar and let stand 1 hour. Preheat oven to 450 degrees. Grease an 8 inch round layer cake pan; set it aside until needed. Into a medium bowl, sift flour with remaining 2 Tablespoons sugar, baking powder and salt (using a pastry blender or two dinner knives, put in 1/3 cup cold butter until mixture looks like meal. With a fork, stir in milk until ingredients are just moistened, well blended, and cohesive. Pat into the prepared pan. Bake until golden brown, `15 to 20 minutes. Then while still warm, split shortcake and spread lightly with 1/4 cup butter; fill and top with sweetened berries. Serve warm with light cream, spooned over the top or with a generous dollop of sweetened whipped cream.
Sweetened Whipped Cream- Beat 1 cup heavy cream until well fluffed and begins to mound. Add 1/4 cup sugar a little at a time, beating after each addition. Add 1 teaspoon vanilla and beat a few times to blend. Continue beating as necessary until cream is glossy. Serve in dollops on can (or desserts). For thicker cream, beat a little longer, but pay close attention to the texture you are developing, stopping the beating now and then to pull it out of the cream. Such cream is used as frosting or in pastry cases. When overwhipped, the cream will taste greasy.
Originally Submitted
6/28/2012
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