OLD FASHIONED STRAWBERRY SHORTCAKE
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 level tablespoons cold butter
ice water to make a stiff dough (3 to 4 tablespoons)
soft butter to moisten shortcake after baking
3 cups fresh, sliced strawberries that have been dredged and allowed to
stand in sugar at room temperature for an hour (or refrigerate if kept longer).
Heavy cream for topping the cake
Preheat the oven to 425°F.
This very old recipe makes a crisp shortcake (somewhat like a large
biscuit) rather than a soft fluffy cake, in the old fashioned style of
strawberry shortcake.
Combine dry ingredients and cut in the shortening until mixture resembles
cornmeal.
Add water and mix until a ball of dough forms.
Turn the dough out on a floured board and pat it flat and round until
cake is about an inch thick.
Bake until golden, about 12 to 15 minutes. Remove from oven, and with a
sharp, heated knife, carefully split it and butter it as you would a biscuit.
Put strawberries inside the still-hot buttered cake.
marilyn
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