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Old-Fashioned Strawberry Shortcake
This strawberry shortcake recipe comes from a 1937 clipping. Serve this delicious dessert with sweetened whipped cream or frozen thawed whipped topping and garnish with whole or halved fresh strawberries.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
- 2 cups flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 5 tablespoons shortening
- 2/3 cup milk
- 1 egg, well beaten
- 1/4 cup melted butter
- sweetened strawberries, fresh or frozen*
- Whipped Cream
Instructions:
Sift together flour, salt, and baking powder; cut in shortening until mixture resembles coarse crumbs. Stir in milk and egg. Mix lightly. Divide dough in half; roll each piece out to fit into an 11x8-inch baking pan. Grease 11x8-inch baking pan.
Place 1 portion of rolled out dough in greased pan; brush with melted butter. Place the remaining portion of rolled out dough onto the first one and brush with more melted butter. Bake at 425° until browned, about 25 minutes. Let cool then cut into 8 serving pieces. For each shortcake, split cake portion and spread sweetened, slightly crushed strawberries between and on top of split cake. Serve with whipped cream.
*If using fresh strawberries, hull, clean, and slice a pint of strawberries, then toss with 1/4 cup to 1/2 cup of granulated sugar and let stand while shortcakes are baking.
