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Thursday, December 15, 2011

Little Red Hen's Magnificent Strawberry Shortcake

As presented by Big Brown Rooster in Janet Steven's book 
Great-Granny's Magnificent Strawberry Shortcake

is easy to make and a delight to share after reading a copy of Cook-A-Doodle-Doo! by Janet Stevens and Susan Stevens Crummel  (Harcourt, 1999)

Great-Granny's Magnificent Strawberry Shortcake
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter (one stick)
1 egg, beaten
2/3 cup milk
3 to 4 cups strawberries, washed and sliced
whipped cream

Preheat oven to 450 degrees Fahrenheit.  Sift flour, then sift together dry ingredients.  Cut in butter until mixture resembles coarse crumbs.  Add egg and milk, stirring by hand just enough to moisten.  Spread dough in greased 8 x 1 1/2 inch round pan. building up edges slightly.  Bake for 15 to 18 minutes.  Remove cake from pan; cool on rack for 5 minutes.  Split into two layers; lift top off carefully.  Alternate layers of cake, whipped cream, and strawberries, ending with strawberries on top.

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