Strawberry Shortcake Recipes
Old-Fashioned Strawberry Shortcake
The Best from Helen Corbitt's Kitchens
Edited by Patty Vineyard MacDonald
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
1/2 cup soft vegetable shortening
1/2 cup whipping cream or half-and-half
1/4 cup water
Sugared strawberries [or sliced peaches, sometimes]
[Preheat oven to 450 degrees.] Mix flour, baking powder, salt and sugar. Cut the shortening in with a pastry blender or two knives. Mix cream and water and stir in quickly. Do not over mix. Dump out on a floured board and pat about 1 inch thick. Cut with a 3- or 3 1/2-inch biscuit cutter and put on an ungreased cookie sheet about 2 inches apart or drop by heaping tablespoons. Bake for 15 minutes or until golden brown. Split and butter biscuits. Cover first layer with sugared strawberries, slightly mashed. Cover with the other half and repeat with strawberries. Either be generous with the berries or peaches or don't make it. Serve with whipped or pouring cream. I like this dessert with lemon ice cream spread between the halves with the berries.
From Patty Vineyard MacDonald, The Best from Helen Corbitt's Kitchens (Denton: University of North Texas Press, 2000). Copyright 2000 by Patty Vineyard MacDonald. Reprinted by permission. Order the hardcover for $29.95 by calling 800-826-8911 or visit your local bookstore.
Strawberry Shortcake
Cooking Texas Style: A Heritage of Traditional Recipes
by Candy Wagner and Sandra Marquez
2 cups sliced fresh strawberries
1/4-1/2 cup sugar
2 cups flour
4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
whipped cream (optional)
8 whole strawberries
In a small bowl, combine sliced strawberries and 1/4-1/2 cup sugar (amount depending on the sweetness of the strawberries) and refrigerate.
Sift flour, baking powder, 1/4 cup sugar, and salt together. Add milk and melted butter and mix until moistened. Spread into a greased 9-inch square baking pan. Bake at 450 degrees for 15 minutes.
To serve, cut shortcake into 8 squares. Split each square in half with a fork. Spoon strawberries over bottom half of shortcake and cover with top half. If desired, garnish with a dollop of whipped cream and top with a whole fresh berry or spoonful of strawberry juice. Yield: 8 servings.
