Strawberry Shortcakes Recipe

By Alice Cura

If you have been picking fresh strawberries, now is the time for some great strawberry recipes. This is my favorite, from my mother. Simple and delicious.

Measurements:    c = cup, t = teaspoon, T = Tablespoon

Sift into bowl:    2 c flour (may be unbleached)

Add, stir in thoroughly:
3 t Baking Powder
1/2 to 1 t salt
4 to 5 T sugar

Cut with pastry fork to size of small peas:
4 to 5 T butter (I use unsalted butter, and 3/4 t salt)

Beat in a small bowl:    2 eggs
Set aside 1 to 2 T beaten egg

Add to egg and mix in:    1/4 c milk (or 1/3 c cream)

Make a well in dry ingredients. Pour egg mix into well. Stir just until mixed. Turn onto floured board or counter. Shape with floured hands to 3/4-inch thick. Either cut with 2-inch round cutter or shape into 2-inch round shortcakes.* Makes about 5 to 6 shortcakes, depending on size. Place on ungreased cookie sheet. Brush tops with egg. Sprinkle with sugar.

Preheat oven to 400 degrees. Bake for 10-15 minutes. Tops should turn a light golden color. Remove from oven and split sideways with a fork (into pairs of round top and bottom halves). Optional: spread butter on hot shortcake.

While shortcakes are baking (or slightly earlier), prepare strawberries. Sprinkle with sugar to taste. Whip cream with a little sugar and vanilla to taste. Place bottom half of shortcake on plate, cover with berries. Put top half of shortcake on top, more berries, and then whipped cream.

*These are substantial desserts. If you prefer something more dainty, make the shortcakes smaller, and reduce baking time.

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