Traditional strawberry shortcake

Yield: 1 Servings

Measure Ingredient
1 quart Strawberries (wild if
Possible)
1 cup Powdered sugar
2 cups Flour
3 teaspoons Baking powder
pinch Salt
4 tablespoons Shortening
¾ cup Milk
1 cup Heavy cream, whipped
¼ cup Wildflower honey

Hull strawberries. Cut them in halves & toss them gently in the powdered sugar. Allow to mascerate for 1 hour. Meanwhile in a bowl or food processor or pastry maker sift the flour, baking powder & salt. Cut in shortening. Pour on the milk & mix briefly to obtain a soft dough. Divide the dough in half. Sprinkle with flour & roll out to ¾" thick rounds. Place one round on a floured baking sheet, brush with a little melted butter & place the second round on top.

Bake for about 25 minutes in 425 oven. To serve: Split the shortcake & spoon half the strawberries & half the whipped cream over the bottom layer. Drizzle lightly with honey. Replace the top of the shortcake & cover with the remaining strawberries, cream & honey.

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