Last weekend, Ashley took us strawberry picking. We had a very nice time in the early morning hours, procuring enough of these luscious fruits to make strawberry jam, as well as strawberry shortcake.
Here I am, having the time of my life!
I found this little doily in a local thrift shop.
Ashley cleaned them all for me when she got home. What a blessing! We brought home four gallons.
I found a receipt for strawberry shortcake in this 1923 cookbook my mother gave me.
2 1/4 C flour
3 1/2 tsp. baking powder
1/2 tsp. salt
6 T butter
2/3 C milk
1/2 tsp. vanilla
Sift flour, sugar, baking powder and salt together. Cut butter in with spatula or mixing spoon. Beat egg light and add to the milk, the combine the dry ingredients, milk, egg and vanilla.
Knead into a soft dough and roll on floured board to thickness of about 1/2 inch.
Cut in individual shapes larger that for biscuits. Bake in quick oven for about 10 minutes, browning to a delicate brown.
remove from oven and while warm, split each cake and spread a little butter on under half. Have half crushed sugared strawberries ready and spread between the split cakes. On top of cakes spread strawberries after they have been rolled in powdered sugar. On top of strawberries place a generous spoonful of whipped cream with one red berry on top of this.