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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

My Grandmother’s Strawberry Short Cake Recipe

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This recipe for My Grandmother’s Strawberry Short Cake is from The Beach Club Family Cookbook, 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:  
2 level cups of sifted flour
4 T. baking powder
½ tsp. salt
¼ cup sugar
2 full rolling T. of butter
1 cup that includes one egg and fill the rest with milk
Directions:
Directions:
Sift flour, baking powder, salt and sugar into a mixing bowl. Add 2 full rolling T. of butter. With tips of fingers, mix into consistency of corn meal. Using the same flour-measuring cup, place therein one egg; whip until light with a fork, and finish filling the cup with milk. Pour liquid into flour mixture and stir well for two minutes. Place into deep pie plates or small baking pan and bake in moderate oven 20-25 minutes.

Baking should be times so as to permit the serving of the short cake warm from the oven. Have ready at serving table, three pints of partly crushed ripe berries sweetened to taste. Cut short cake to desired size and shape at table, slicing the individual portion horizontally to permit placing the berries in generous portions between the slices and on top. Whipped cream may be added if desired.

 

 

 

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