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.