Shakin & Bakin Foodie Blog

During the spring and summer months we eat a lot of fresh strawberries and one of the things we like with our strawberries is homemade Strawberry Shortcake. This recipe was given to me several years ago by a friend who grows strawberries on her farm so every year we purchase our fresh strawberries from her. It does take some time to make but your efforts are well rewarded with a delicious tasting home dessert!

Strawberry Shortcakes Recipe

Shortcakes:

2 1/4 cups all purpose flour
2 tbsp. granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup vegetable shortening
1 large egg, well beaten
3/4 cup of milk

Filling:

1 quart strawberries, hulled and sliced
granulated sugar - to taste
1 cup whipping cream, whipped stiff

Preheat oven to 400 degrees. In a large bowl combine flour, sugar, baking powder and salt. Cut in shortening until flour is blended to form pea-sized balls. Using your hands, make a well in the center of the dough. Combine eggs and milk in a small bowl. Pour egg mixture into the well. Stir with fork for 30 strokes.

Turn dough onto a lightly floured dough board. Roll dough 1/2" thick. Cut with floured 4" biscuit cutter. Place 2" apart onto a baking sheet lined with the Tupperware non-stick silicone mat. Bake in a 400 degree oven for 10 minutes, or until lightly browned. Cool. Cut open with a bread knife and set aside.

For the filling, combine the strawberries and sugar. Spoon over bottom halves of the shortcake. Top with whipped cream and a shortcake top. Makes 6 servings.