I don't know if you all prefer strawberry shortcake or strawberry shortbread or strawberry biscuits. All I know is that I like strawberries stacked with whipped cream and some kind of sweetened bread substance very much, and I won't fuss too much about which kind. This recipe is for a sweet (but not overly so) shortcake that I made for John's departure feast. When next I make strawberry shortbread (more like a lightly sweet biscuit), I'll post that, too. (And thank you, Mildred, for holding the dish towel behind the cake and only asking me once to "hurry and take the picture so that I can have my shortcake.")
Several pints fresh strawberries, hulled, sliced, and tossed with a few tablespoons of sugar
Freshly whipped cream (1/2 to 1 pint, whipped to stiff peaks with a few tablespoons of sugar)
Shortcake
1/4 cup shortening
2/3 cup sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
Cream shortening and sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Spread in a greased 9 in. square baking pan. Bake at 350 degrees for 20-25 minutes. Cool on a wire rack. Cut into squares; split each piece in half horizontally. Spoon whipped cream and strawberries onto bottoms; replace tops. Garnish with more berries and whipped cream. Serve immediately.
2 comments:
I am intrigued by your recipes. What inspired you towards the Indian and Middle Eastern Recipes?
My husband and I and our children were members of a small church in Buffalo before our move. About half of its members were immigrants to the U.S.A. from Pakistan, and we enjoyed their delectable offerings at church meals so much that my husband threatened to marry a Pakistani girl if I didn't learn to make some at home. I learned! :) We love the blendings of sweet and spicy, and the pungent smell that fills our home is an added bonus.
Post a Comment