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Old-Fashioned Strawberry Shortcake

A recipe from "The Best from Helen Corbitt’s Kitchens."

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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.

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