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Strawberry Shortcake is my all-time favorite strawberry recipe. The Spring gardening catalogs are arriving in the mail, and my mouth is watering. I ordered “Ogallala” Strawberry plants this year, which is a variety my maternal Grandma planted back in the ’50’s and ’60’s. They are a cross with wild strawberries, so you can imagine the flavor! This STRAWBERRY SHORTCAKE recipe was used by both of my Grandmothers, and it is at least 90 years old.
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/3 cup shortening (or butter)
3/4 to 1 cup milk
Mix as you would a pie crust. Press gently into a greased 8 inch by 8 inch pan. Bake at 400 degrees for 15 to 20 minutes. I set my oven at 350 degrees and just bake it a bit longer.
Cut your strawberries up, add sugar to taste, and let them sit in the refrigerator for an hour to “make juice.” We like to crumble the cake up in individual bowls, heap the strawberries over the top, and drown it in half-and-half. (And a big scoop of vanilla ice cream does no harm!) This Strawberry Shortcake is good enough that I sometimes eat it straight from the pan with nothing but butter on it – – – And maybe a sprinkle of cinnamon-sugar.
HAPPY BAKING! Susan