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Monthly Recipe
Each month you will find a new recipe to add to your collection. Enjoy!
MAY
Well, it is strawberry season here in North Carolina! Here is a wonderful recipe for shortcake. My husband's mother made this while he was growing up, and now my husband makes it every Spring after we spend the morning or afternoon picking those fabulous strawberries!
Strawberry
Shortcake
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1/2 cup milk
1 egg
1 teaspoon vanilla
Preheat oven to 375 degrees. Grease a 13 x 9"
pan with shortening.
Sift flour, sugar, salt, and baking powder in a bowl. Drop in shortening. Add milk and vanilla. Beat with electric mixer for 1 1/2 minutes on low. Scrape bowl. Add egg and beat 1 1/2 minutes longer.
Place batter
in prepared pan and spread
out evenly. Bake for 25 to 30 minutes or until golden brown on top. Test center with cake tester or toothpick to make sure it is completely baked on the inside.
We usually double this recipe to make a thicker cake. If you double it, it will need to bake a little longer than what is recommended above.
There are two ways to enjoy this cake. I
enjoy it the old-fashioned way where I slice a piece of cake
and put it in a bowl, top it with fresh sliced strawberries
(unsweetened) and then add some whipped cream. The traditional
way my huband's family enjoyed this, and he still does, is to slice
a piece of cake and crumble it in a bowl, top it with fresh sliced
strawberries that have been sweetened with sugar to glaze the
strawberries and create juice, and then pour milk over the top and
mix together.
Either way ... enjoy!
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