Strawberry Shortcake

May 28, 2006

This Strawberry Shortcake recipe has been passed to Sandra Osbourn from her grandmother. Osbourn believes her grandmother got the recipe from a Crisco cookbook in the 1920s or 30s.

3 cups sifted flour

4 1/2 teaspoons baking powder

2 tablespoons sugar

1 1/2 teaspoons salt

3/4 cup shortening

scant cup of milk

1 quart strawberries

1 cup heavy cream

1/2 cup sugar


Heat oven to 425 degrees. Sift dry ingredients together. Cut in shortening using two knives or a pastry blender until the mixture resembles coarse cornmeal.

Add the milk gradually, mixing to make a soft dough. Knead dough lightly for about 20 seconds.

On a lightly floured board pat dough to a 3/4-inch thickness. Dip biscuit cutter or upside-down glass into flour and cut out about 10 shortcakes. Place on a buttered cookie sheet and bake about 10 minutes or until lightly browned.

While shortcakes are baking, stem and slice 2 cups of strawberries into a saucepan. Add about 1/4 cup of sugar, or to taste, and mash lightly. Heat over low heat and stir until juices are drawn from strawberries.

Cut 2 cups of strawberries into halves and reserve.

Whip the heavy cream, then add 1/4 cup of sugar, stirring briefly to incorporate.

To assemble, split shortcakes into halves. Place about 3 tablespoons of mashed strawberries and juice on bottom half. Top with the other half of the shortcake. Place several spoonfuls of the whipped cream on top of the shortcake and top the cream with the halved fresh strawberries.

Makes about 10 shortcakes.

- Recipe courtesy of Sandra Osbourn

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