Sunday, May 17, 2009

Old Fashioned Strawberry Shortcake


Who is ready for a yummy treat? I love strawberry season! There are so many yummy strawberry desserts out there, but nothing tops the classic strawberry shortcake. This recipe is how my grandma made strawberry shortcake. For the generation that grew up with angel food cake as the basis for strawberry shortcake, it may seem a little odd. But, believe me, angel food cake is no substitute for the real thing. This is the good, old fashioned way of making the traditional and always delicious strawberry shortcake. Enjoy!

  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup cold butter
  • 1 egg, slightly beaten
  • 1/2 cup dairy sour cream
  • 2 tablespoons milk
  • 5 cups sliced strawberries
  • 3 tablespoons sugar
  • 1 pint heavy cream (plus 1-3 tbsp. sugar)

1. Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened. The mixture will be dry and crumbly.

2. Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and let cool.

3. Meanwhile, combine 4 cups of the sliced strawberries and the 3 - 4 tablespoons sugar. Using a potato masher, mash berries slightly; set aside. Beat the whipping cream with sugar (to suit your taste) until thickened and peaks form. To serve, split shortcakes in half; fill with strawberry mixture and whipped cream. For best results use real whipping cream and not cool whip. Top with remaining sliced strawberries.

4. Makes 8 shortcakes

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