Old-Fashioned Strawberry Shortcake

We recently made a trip to California where we were able to get fresh-out-of-the-field strawberries. They were so yummy compared to the berries we have had that were shipped in from California here in Idaho, that we decided to buy some to bring home with us. On the trip home, with every mile marker passed, I could smell them ripening on the back seat and wondered what their condition would be by the end of the day. I only needed to throw away a few of them, but the remainder of three baskets of berries had to be cleaned and prepared for use that evening, or they would have also gone down the disposal and that wasn't an option. So, as tired as I was, I washed strawberries. At this stage of the game, I decided to prep them for shortcake because once they are mashed and sugared, they will keep in the fridge for several days. Thankfully, we love strawberry shortcake because we had it for dessert for four days.

This shortcake recipe comes from Better Homes and Gardens and is a long time favorite for our family. Shortcake is dense and buttery rich making it a real old-fashioned summertime dessert that is very kid-friendly. Blessings...

Recipe:

Shortcake:

2 cups unbleached flour
2 tbsps. sugar
3 tsps. baking powder
1/2 tsp. salt
1/2 cup butter
1 egg
2/3 cup milk

1. Combine first 4 ingredients in a medium bowl.
2. Cut in the butter till mixture resembles coarse crumbs.
3. Measure the milk in a 1 cup measuring cup and add the egg; blend with a fork until the egg is thoroughly mixed with the milk.
4. Add all at once to the flour mixture and stir just enough to moisten and combine.
5. Spread dough in a greased 8 x 1-1/2-inch round cake pan, building up edges slightly. Dough will be sticky.
6. Bake in a 450 degree oven for 15 to 18 minutes, or until toothpick inserted in center comes out clean.
7. Remove from pan and cool on wire rack.

Fresh strawberries sugared to taste and sliced, or mashed with a potato masher. Do this a little in advance so the berries will juice. I used 3 baskets of berries for 8 servings.

Whipped cream: If you are going to serve the whole shortcake, whip 1 cup heavy cream with 2 tbsps. powdered sugar and 1 tsp. vanilla until soft peaks form. If you will be serving it over several days, cut the whipped cream down to 1/4 cup per two servings and adjust the sugar and vanilla accordingly.

Yield: 8 servings