Somebody Found the Strawberry Patch…
Looks like strawberry season has begun here at Chesley Vegetable Farms! If you’re not one for eating them straight from the box (or, in Eli’s case, off the plant) than why not try enjoying them in old-fashioned strawberry shortcake!
"The Original" Strawberry Shortcake Recipe
This strawberry shortcake recipe has been adapted from a strawberry dessert recipe known since the early 1900’s.
- 2 cups flour
- 3/4 cup milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 6 tablespoons butter
- 1 quart fresh strawberries
- 1/3 cup sugar
- 1 1/2 cups whipping cream
Prepare strawberries an hour or two before serving. Rinse the strawberries under cold water; drain well. Slice the strawberries in halves; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour.
Tip: Leave 8-12 strawberries whole for decorating.
Diet Tip: Use fresh dark red strawberries without adding sugar.
2.) Whip the cream until it holds a soft peak. Cover and refrigerate until ready to serve.
- Preheat the oven to 425 degrees Fahrenheit. Set rack at center level.
- Use a large bowl to combine flour, sugar, baking powder and salt. Mix thoroughly.
- Cut butter into small pieces and work in with fingertips.
- Make a well in the center. Stir in milk. Mix just until dough is moist. Let dough stand for a minute.
- Turn into a buttered and floured round cake pan and pat into shape. Brush on a little milk or cream and sprinkle tops with some sugar, if desired.
- Bake for 10 to 15 minutes, until risen and golden brown. Test with a toothpick inserted in the center. If it comes out with dough clinging to it, lower the heat to 350° and bake about 5 more minutes.
4.) Remove from the pan and split horizontally with a serrated knife. Butter the hot biscuits then top with the strawberries.
5.) Serve with whipped cream for topping.