Strawberry Shortcake- Grandma Mainland's Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. flour
2 qt. strawberries, or more
¼ c. sugar
½ pt. whipping cream, or more
½ tsp. salt
2 T granulated sugar
3 tsp. baking powder
2 T powdered sugar
1/3 c. Crisco shortening
¾ c. milk
1 egg
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Directions: |
Directions:Mix and sift dry ingredients 3 times. Cut in shortening. Add milk and egg just until blended.
Make one or two cakes. One batch: spread out in center of 8 inch square pan leaving 2-3 inch margin. Two batches: spread in centers of 2 round layer cake pans leaving about a 2-3 inch margin. Bake at 425º F for 15-20 minutes until top is golden. Spread top with butter while warm. Cut through center of single pan batch laterally to make two layers. Cut all cakes in 8 wedge shape pieces.
Place berries in bowl. Dice into pieces. Sprinkle with white sugar and mix. Set aside to develop juice.
Whip cream. Add powdered sugar and vanilla to lightly flavor.
Place cake pieces on plate. Spoon berries over top. If serving layers, pour berries over center and top layer. Put dollop of cream on top.
Provide extra bowls of berries and whipped cream to add to servings as wish. ( The more the better! ) |
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Personal
Notes: |
Personal
Notes: Clara Mainland made this strawberry shortcake with the fresh June berries grown in Stevens Point. It became a favorite tradition carried on by her daughter in law Ruth, married to Doug, who often served this when entertaining on the screened in porch. Jean Mainland Speer was known to serve this as a main course! The next generation refers to this as Grandma’s Strawberry Shortcake.
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