Traditional strawberry shortcake
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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