Old Fashioned Strawberry Shortcake
I know, enough with the strawberries already. But when you have possibly the best strawberries on the east coast, and some of the best strawberry recipes, what can you do? I’m basically being held in a strawberry dessert prison. And while I’m on that metaphor, this Old Fashioned Strawberry Shortcake would probably be my last meal.
Well, that took a dark turn. But seriously, this old fashioned strawberry shortcake is light and delicious. You can’t tell by looking but it is shockingly easy to throw together. I actually whipped it up while dinner was in the oven! What’s more is I was expecting a dry cake simply topped with strawberries and homemade whipped cream. Wow, was I wrong! I was so surprised by the lovely and picturesque finished product. I almost didn’t want to cut into it.
Boy am I glad I didn’t listen to that mean little voice in my head. Because I cut right into that shortcake, had a piece and it was heaven. I won’t admit how many pieces of Granny’s Old Fashioned Strawberry Shortcake I consumed in an 18 hour period, but let’s just say it should be a crime.
- 2 c sifted all-purpose flour
- 10 T sugar, divided
- 1 T baking powder
- 1/4 t salt
- 1/2 c butter or margarine
- 3/4 c milk
- 1 qt ripe strawberries
- 1 1/2 c heavy cream
- 1/2 t vanilla
Preheat oven to 425. Grease an 8 inch round cake pan.
Combine flour, 4 T of the sugar, baking powder and salt in a medium bowl. Stir to mix. Cut in butter with a pastry blender or using two knives, until mixture resembles a course meal. Make a well in the center of the mixture and add milk all at once. Stir until mixture makes a soft dough.
Spread dough evenly in the prepared pan. Bake for 20 minutes or until lightly browned. Cool in the pan on a wire rack for 5 minutes. Remove cake from the pan and continue cooling on a wire rack.
Meanwhile, slice the strawberries into a bowl and sprinkle with 4 T of the sugar. Let stand 30 minutes, stirring occasionally.
Beat cream, remaining 2 T of sugar and vanilla on medium until stiff.
Finish the shortcake: Split the shortcake in half horozontally. Set bottom half on a serving plate. Spoon half of the strawberries and all of the juice over the cake bottom. Spread half of the cream over the strawberries. Cover with the top half of the cake. Sprinkle with remaining strawberries and top with the remaining cream. Garnish with a few reserved strawberry slices and a sprig of mint, if you wish.