Ok so this recipe post is for Strawberry Shortcake. Now I know I made it sound like it was also for huckleberry pie, but when I was thinking what I should write for this post, that old skipping song popped in my head. The funny thing is I can just hear one word from a song and all of sudden that song will start plying in my head and I usually will start singing out loud. Yes I am that cool, haha.
Ok moving on. The reason I love this recipe is because I love strawberries, they are one of my favourite fruits, well next to blueberries. Now what makes this recipe so special for me is that it brings together two great worlds, Strawberries and Cake. I love cake, but rarely have and I love strawberries which I only have when they are in season. I love going and picking them from the fields personally. So this is a treat for me.
So what you will need to make this dessert is:
- 1 quart strawberries/sliced
- 1 cup sugar
- 1/3 cup shortening
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk
- Margarine or butter, softened
- Sweetened whipped cream
Now moving on to making this yummy yummy dessert:
- Mix strawberries with one cup sugar, let stand 1 hour.
- Heat oven to 450°. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk just until blended.
- Gently smooth dough into a ball on lightly floured cloth- covered board. Knead 20 to 25 times. Roll to ½- inch thickness; cut with floured 3- inch cutter. Place about 1- inch apart on ungreased cookie sheet.
- Bake until golden brown, 10 to 12 minutes. Split cross-wire while hot. Spread with margarine, fill and top with cream and strawberries.
I really don’t know what else I could say without moving off to another subject. I have a tendency to do that. So we’ll just end it right now. Yay!
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