Grandma’s Strawberry Shortcake (Mum’s recipe)
- Biscuit shortcake, split while it’s hot, buttered and filled with sugared barriers
- 2 cups enriched flour
- 1/3 cup shortening
- ½ teaspoon salt
- 1 well-beaten egg
- 4 teaspoons baking powder
- ½ cup milk
- 1 tablespoon sugar
- 1 quart sugared strawberries (can use any berry or
- Peaches – I let sit with sugar and assorted other flavorings – vanilla, almond, kirsch etc.)
Sift dry ingredients; cut in shortening until mixture resembles coarse crumbs. Add combined egg and milk. Stir just until flour is moistened. Spread evenly in a greased 8” round cake pan. Bake in hot oven (450) until golden brown, about 15 – 20 minutes. Split shortcake, spread with butter. (I find it easier to cut the shortcake into wedges and serve individually – makes a huge dessert). Fill and top with sugared berries. Serve with whipped cream (made with a tsp of vanilla extract or if have peaches almond extract).
- Serves 6