This is from the Betty Crocker Cookbook: Everything You Need to Know to Cook Today (copyright 2005), page 199. It tastes almost exactly like my gramma’s strawberry shortcake: halfway between a biscuit and cake, slightly sweet and slightly crumbly. I unfortunately broke my immersion blender so I couldn’t make real whipped cream, but it was still super tasty with grocery store ‘frog spit’ (the term my family uses for whipped cream from a can- I know, pretty horrendous if you think about it, but I grew up with it so I think it’s endearing).
I feel like I’m a more natural cook than baker- I usually skim the ingredients of a recipe and focus more on the instructions- so this time I didn’t quite pick up that it called for 2 pints of strawberries. I grabbed only 1 pint, so the strawberry mix was super-sugary. I’m not complaining.
- 2 pints strawberries (4 cups), sliced and 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup firm butter
- 2/3 cup milk
- 1 large egg, slightly beaten
- Whipped Cream
- Oven: 375 degrees Fahrenheit. (Toaster Oven: ~350 degrees)
- In large bowl: stir strawberries and 1/2 cup sugar together. Let it sit while you make the shortcake (in the fridge is nice).
- Grease bottom & side of 8 or 9 inch round pan and flour it lightly*
- In medium bowl: mix flour, sugar, baking powder, and salt.
- Cut in butter using pastry blender until mixture looks like coarse crumbs.
- Stir in milk and egg just until blended.
- Spread evenly into pan*
- Bake: 30-35 minutes (Toaster Oven: 25 minutes) or until toothpick comes out clean. Cool for 10 minutes.
- Cut it into wedges. Split each wedge if desired in half.
- Pour strawberries over the wedges and top with Whipped Cream.
*Drop Shortcakes: Oven at 425 degrees Fahrenheit (Toaster Oven: ~400 degrees). Make dough and then drop it by spoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12-14 minutes (Toaster Oven: ~10 minutes) or until golden brown.