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Strawberry Shortcake with Pie Crust Recipe

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This recipe for Strawberry Shortcake with Pie Crust, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hattie Potts Osmon (1865-1955)
Added: Friday, August 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4-5 cooked pie crust rounds (6-8 inch)
2 qts fresh strawberries
1 cup sugar (or to taste)

Directions:
Directions:
Cap, wash, and slice or mash fresh strawberries. Add sugar and let them set for a while at room temperature. 5-10 minutes before serving desert place a few strawberries in bottom of bowl; add one pie crust round; cover with layer of berries; repeat, ending with strawberries. This dish becomes soggy after setting, so don't make up more than will be eaten. Serves: 6-8 Prep 45 min.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I put this recipe in for Great Grandma. Bald Knob Arkansas was called the strawberry capital of the world when my father, Thomas Osmon, was growing up. He remembers eating this shortcake from the large glass compote that his grandmother always used for strawberries, he particularly enjoyed the soggy left overs because he could eat all he wanted. Grandma Hattie died when I was 13, but I too remember her special strawberry dish, and my mother and many others, but not all, make shortcake this (non-traditional) way. The berries were fresh from the field and room temperature, that worked well with the pie crust. Mary Osmon Bilan

 

 

 

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