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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Strawberry Shortcake Recipe

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This recipe for Strawberry Shortcake is from The Stultz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pint boxes fresh strawberries
1/2 c. sugar or honey
2 tsp orange juice
2 c. sifted all-purpose flour
4 Tbsp. sugar
4 tsp. baking powder
Grated rind from 1 orange
1/2 tsp salt
1/4 c. butter
1/4 c. solid shortening
1/2 c. sour cream
2 c. whipping cream
4 Tbsp. sugar, optional
Directions:
Directions:
Whipped cream: Whip cold cream (with sugar) until soft peaks form

Combine sliced berries, sugar or honey, and orange juice. Let stand at room temperature for 1 hour. Sift all dry ingredients together into a medium bowl. Add ornage rind. Add butter and shortening, and work them into flour mixture thoroughly. Lightly mix in sour cream with a fork to form a soft dough. Roll dough out onto lightly floured board, 3/4-inch thick. Cut into 4 circles, about 4 inches wide. Place on ungreased baking sheet. Bake at 400 F about 20 minutes or until golden. While still warm, use fork and split cakes in half. Place each on dessert plate. Top with drained berries and second half of cake. Top with additional berries, lades some juice on top. Garnish with whipped cream and a strawberry.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
About 2 hours including chill time.
Personal Notes:
Personal Notes:
Or just use Whipped Cream (premade)

 

 

 

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