I came across this recipe in a newspaper over ten years ago and it quickly became a family favorite. I made it yesterday for Father’s Day for the first time this year and want to share it with you. With all of the fresh, sweet strawberries available at farmer’s markets, now is the time to try it. You’ll be in for a treat!
2 cups flour, sifted
1 teaspoon salt
1 Tablespoon baking powder
2 Tablespoons sugar
1/2 cup vegetable shortening
3/4 cup whole milk
Preheat oven to 450 degrees. Sift together the flour, salt, baking powder and sugar. With a pastry cutter, cut in the shortening until the mixture is the texture of coarse meal. Make a well in the center of the flour mixture and pour in the milk. Stir briefly with a fork, just until the dough holds together. Turn the dough onto a lightly floured board and gently knead it eight times. Do not knead it more than that.
Gently press or roll the dough into flat piece about a half inch thick. Use a biscuit cutter to cut the dough into circles (or whatever shape you choose) and place them about an inch apart on a baking sheet lined with parchment paper. Bake at 450 degrees for 12 minutes or until the biscuits are lightly browned.
The strawberry shortcakes should be assembled while the biscuits are still warm. If the biscuits are made ahead, wrap them in foil and warm them in a 350 degree oven for about 20 minutes before serving.
Old Fashioned Strawberry Shortcake
6 cups strawberries, washed and stemmed
1/2 cup sugar
1 pint whipping cream, very cold
1 teaspoon vanilla
1/2 cup powdered sugar
Baked, warm shortbread (recipe above)
If the strawberries are large, cut them in half or quarters. Place the berries in a large bowl and sprinkle them with sugar (optional). Allow the bowl to stand at room temperature while you prepare the whipping cream.
Chill the beaters and bowl of your mixer. Pour the whipping cream into the chilled bowl and beat it on medium speed until it begins to thicken. Add the powdered sugar and vanilla and continue beating until the cream is thick.
To assemble, top each warm shortbread with a generous scoop of strawberries and whipped cream. Serve immediately.
For the record, I turned on our oven during our current heat spell to make these. It was well worth it!