"The Original" Strawberry Shortcake Recipe

"The Original" Strawberry Shortcake Recipe

This strawberry shortcake recipe has been adapted from a strawberry dessert recipe known since the early 1900’s!!

SERVES 8

Ingredients:
* 2 cups flour
* 3/4 cup milk
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons sugar
* 6 tablespoons butter
* 1 quart fresh strawberries
* 1/3 cup sugar
* 1 1/2 cups whipping cream

Strawberries:
-Prepare strawberries an hour or two before serving.
-Rinse the strawberries under cold water; drain well.
-Slice the strawberries in halves; place in a bowl.
-Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour.

Tip: Leave 8-12 strawberries whole for decorating.
Diet Tip: Use fresh dark red strawberries without adding sugar.

Whipped Cream:
-Whip the cream until it holds a soft peak.
-Cover and refrigerate until ready to serve.

Shortcake:

-Preheat the oven to 425 degrees Fahrenheit. Set rack at center level.
-Use a large bowl to combine flour, sugar, baking powder and salt.
-Mix thoroughly.
-Cut butter into small pieces and work in with fingertips.
-Make a well in the center.
-Stir in milk.
-Mix just until dough is moist.
-Let dough stand for a minute.
-Turn into a buttered and floured round cake pan and pat into shape.
-Brush on a little milk or cream and sprinkle tops with some sugar, if desired.
-Bake for 10 to 15 minutes, until risen and golden brown.
-Test with a toothpick inserted in the center. If it comes out with dough clinging to it, lower the heat to 350° and bake about 5 more minutes.
-Remove from the pan and split horizontally with a serrated knife.

Final Steps:
-Butter the hot biscuits then top with the strawberries.
-Serve with whipped cream for topping.

ENJOY!


Let Us Know What You Think! You can email us, or leave a comment!

~T and A Farm
http://tandafarm.webs.com/
tandafarm@aol.com