Emily Buehler, our Website Coordinator, shares this recipe for strawberry shortcake. “I have no idea where it originated, but it’s easy and I’ve never had a shortcake I like as much. The plain cake is delicious for breakfast, toasted with butter, if you have leftovers.” There is a vegan version posted here.
Ingredients:
- 2 c. flour
- 2 Tbsp. sugar
- 3 tsp. baking powder
- ½ tsp. salt
- ½ c. butter or margarine
- 1 beaten egg
- 2/3 c. light cream or milk
- strawberries and sugar
- whipping cream
Directions:
1) One or two days before eating, slice the strawberries and mix them with sugar in a container. Monitor the amount of juice produced after several hours, and keep adding sugar and mixing until you get a sufficient amount of juice.
2) Combine the flour, sugar, baking powder, and salt.
3) Cut the butter or margarine into the dry mix with a pastry cutter until it looks like course crumbs. (If you don’t have a pastry cutter, let the butter or margarine soften a little and use a fork.)
4) Combine the egg and milk and add to the mix, stirring just enough to moisten.
5) Spread the dough in a greased 8-inch round pan or muffin cups. (You can also use wax paper underneath.)
6) Bake at 450 degrees for 15-18 minutes, or longer if needed; the top should be starting to brown.
7) Cool and remove from pan. Serve with juicy strawberries and whipped cream.