See Also: Cakes · Cooking Club · Desserts
Old Fashioned Strawberry Shortcake
From Dorothy McNett's recipes at www.dorothymcnett.com. I entered this in a 4-H cooking contest in Prairie Township, Iowa about 1959 or so. Of course it got a blue ribbon! The milk, cream, and butter came from our own cows, and the strawberries were freshly picked from the huge garden.
3 cups all purpose unbleached flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/2 cup unsalted butter
1 cup milk
1 tablespoon melted butter (or olive oil)
4 cups fresh strawberries
1 tablespoon sugar
1/2 cup or so of heavy whipping cream
Preheat oven to 450 degrees. Generously butter or oil a 9 inch round baking pan, set aside. Combine flour, baking powder, sugar and salt and whisk to blend well. Cut in the 1/2 cup cold butter until the mixture resembles coarse meal. Add milk to make a soft dough. With floured hands, shape into a rough ball. Divide in half. Pat one half into the oiled cake pan. Brush with the melted 1 tablespoon butter. Pat out the remaining dough and place over it. Bake 25-30 minutes, or until nicely browned and cake is done. In meantime, slice the berries and sprinkle with the sugar. Set aside while the cake is baking. When cake is done, place on a rack and allow to cool for about 15 minutes. Carefully remove from the pan, separating the layers. Place the bottom one on a serving plate. Arrange half of the sweetened berries over it, placing the second layer on top. Top with remaining berries. Cut into wedges to serve, passing heavy whipping cream, or slightly sweetened whipped cream.
Recipe created 2013-05-21.
