"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Fresh Strawberry Shortcake Recipe

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This recipe for Fresh Strawberry Shortcake, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
June Sloan & Kathy Webre
Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sifted cake flour
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup sugar
2 tsp lemon juice
6 T hot milk
1 1/4 cup heavy cream whipped
1 Qt fresh Louisiana Strawberries sliced and mixed with 1 cup sugar

Directions:
Directions:
Sift flour once, measure, add baking powder and salt, then sift together 3 times.
Beat eggs until thick and fluffy ( about 5 minutes)
Add sugar gradually, beating constantly. Add lemon juice. Fold in flour, a small amount at a time.
Then add hot milk and stir quickly until thoroughly blended. Turn into 2-8 inch pans and bake in a moderate oven (350 degrees) for 20 minutes. After baking, invert pans on cake racks until cool.
Between layers place sliced strawberries then whipped cream. Add next layer and repeat with strawberries and whipped cream. Store in refrigerator until ready to serve.

Number Of Servings:
Number Of Servings:
1-8inch 2 layer cake
Personal Notes:
Personal Notes:
Momma used to make this cake every Easter.

 

 

 

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