From 1957, a strawberry shortcake recipe:
Filling:
1 quart strawberries, rinsed, hulled, sliced
1/3 cup sugar
.
Shortcake:
3 cups sifted all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening
1/3 cup butter
1 cup milk
melted butter
whipped cream, sweetened with a little sugar if desired
Preparation:
Place strawberries in a large bowl; sprinkle with 1/3 cup of sugar. Let stand, covered, for at least 1 hour before serving.
Sift dry ingredients into a mixing bowl. Cut in shortening and butter until mixture is fine. Add milk; stir with a fork until all flour is moist. Turn out onto a lightly floured board and knead gently for 20 seconds. Divide dough into 2 equal portions. Gently roll out or pat each portion to fit a 9-inch round cake pan. Place each portion into a lightly buttered pan; press edges to form a slight ridge. Brush with melted butter. Bake at 450° for 12 to 15 minutes. Brush each layer with butter. Spoon sweetened strawberries and juice between layers and on the top. Serve warm, cut in wedges, with whipped cream. Serves 10.
If using self-rising flour, omit baking powder and salt.
10 comments:
Gonna try this real soon.
I always try to get recipes from the 50's because it is full of butter and sugar and all that good stuff. Yummy.
Looks good.
I usually make shortcakes in wedges (rather than in a cake pan) because that way there is more crusty goodness on the sides and I just think they look cooler that way. Also, I would brush the tops with a little beaten egg and sprinkle with sugar before baking - gives a little crusty effect when you bite into it, and also nice color on top.
Maybe less sugar in the strawberries. The more sugar you put in, the juicier the strawberries get - which sounds good except they can get too soft and oversweetened. Definitely put sugar and vanilla in the cream. A drop of almond extract and brown sugar instead of white if you're feeling risky.
The shortcakes should be warm from the oven, the strawberries should be cool from the refrigerator. The contrast of warm pastry and cool juicy fruit is part of the charm of shortcake.
Thanks jaed. I searched out that recipe and discarded about five before I found it. I like to whip my own cream and add just a drop or two of Gran Manier to give it a little pop.
Yes, thanks for the suggested changes jaed. If you think of anymore, please post them here. I'll probably go shopping tomorrow, and make them on Sunday.
Jaed knows his strawberry shortcake.
Me, I put extra sugar on everything. Because that's how I roll.
And I mean roll.
Sometimes I just cut up some strawberrys and put them in the fridge to cool. Then I pour a little ainsette on them and eat them with freshly whipped cream as a nice summer dish.
When I make the wife breakfast on a Sunday morning, I put some fresh strawberry with a little cream at the side of the omlet instead of potato.
Hey chickenlittle, how did your shortcake turn out?
jaed--I went to Trader Joe's on Saturday, but they were sold out of strawberries. :(
I printed out the recipe and will try, I promise.
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