It seems I can never get enough of Grandma's shortcake! This recipe is special to me and it's the first thing I bake when my strawberries ripen in spring.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup butter, softened
- 1 egg, beaten
- 2/3 cup milk
- 2 pints strawberries, sliced
- Whipped cream, optional
- In a bowl, combine flour, sugar, baking powder, salt and cream of tartar. Cut in butter until mixture is the size of peas. Add the egg and milk; mix well. Spread into a greased 8-in. square baking pan. Bake at 375° for 20-25 minutes. Cut into squares and top with strawberries and whipped cream if desired. Yield: 9 servings.
Originally published as Strawberry Shortcake in Country Extra May 1993, p47
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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