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Strawberry Shortcake

Because Strawberry Season Comes Only Once a Year

Strawberry time is almost upon us.  This fleeting time marks the beginning of summer for me, with alternate rounds of jam making and shortcake eating.  There hardly seems to be enough time in the week to eat as many strawberries as we all want!  And before you know it, strawberries are done and it’s time to move on.
The photo is of my mother’s cookbook, or rather, what’s left of it. She graduated from RIT with a BS in Food Administration 1951. This antique edition of Betty Crocker’s Picture Cookbook was her textbook and had a drawer all to itself in our kitchen. There are a few pages missing and lots of hand-written recipes tucked in here and there, and I use it frequently.  I don’t memorize recipes. And since baking is a science, and depends on proper proportions, I depend on the written word whenever I am baking.  I sincerely hope everyone has a favorite shortcake recipe already.  But if you don’t, you should try this one from Betty Crocker’s Cookbook, circa 1948.  While I like shortcuts, there is just no way I could ever purchase a pre-packaged shortcake from a grocery store. 
Strawberry Shortcake. 
For six servings.
Sift together…
2 cups sifted flour
2 Tbl sugar
3 Tsp baking powder
1 Tsp salt

Cut in with a fine pastry blender… 6 tbsp shortening (I use butter)

Stir in to make a soft dough … 2/3 to ¾ cup milk

Knead lightly. Pat ½ the dough into a well- greased round layer pan (I use a cast iron skillet.)  Dot with butter. Pat out the other half on top. Bake at 450 for 12-15 minutes.

When cool, cut the shortcake into serving sized pie-shaped pieces and split them in half.

Spoon a generous amount of sliced and sugared strawberries on one half. Put the other half on top and spoon some more berries and juice over the top.  Top with your favorite dessert topping like fresh-whipped cream or vanilla ice cream.  

Enjoy.

Because strawberry season only comes once a year.
 

Comments

Yummmmmm.... you made me want to make this!

Hilary-- how large a cast-iron or baking pan do you bake this in?  

Hilary Newell's picture

I use a 10" pan, but the shortcake doesn't quite fill it. It holds its shape though, so you can use whatever size you have. 

Made this today and it's GREAT!  My only recommendation is to make extra, because it's so good you devour it on the way to the oven.  Thanks, Hilary!

Rachel Dowling's picture

So psyched to make this with our berries picked fresh from the farm. Looks easy peazy.