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.
What a lovely summery treat! Your Strawberry Shortcake looks amazing!
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