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.
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.
Remove from the pan and split horizontally with a serrated knife. Butter the hot biscuits then top with the strawberries.
Serve with whipped cream for topping.
Explore more strawberry shortcake recipes with the Strawberry Shortcake: A Recipe Collection Using the Strawberry, Naturally, in All of Its FormsBack to more Strawberry Shortcake Recipe