Almost Perfect Strawberry Shortcake
It’s *strawberry season!* And this recipe for strawberry shortcake is one of the best- ever- recipes- I- forgot- I- had. My friend Plato reminded me of it a few weeks ago when she got out her Food that Really Schmecks Mennonite cookbook and made it for me.
Remember Plato? She’s the one who can see bluebirds when I can only see dead beetles. But I own a copy of Schmecks now too.
I think Waterjay does as well!
This is my version of the shortcake recipe from Schmecks, and feeds a regular number of people: say, 8 or 9 of them.
Doubled, it will feed approximately 5,000 visiting Mennonites.
- Almostgotit’s Almost Perfect Strawberry Shortcake
- 2 cups flour
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup shortening or butter
- 1 cup “sour milk”* or buttermilk
- Extra sugar
*NB: in some experts’ opinion, modern pasteurized milk doesn’t sour, it SPOILS. I make mine by adding a few drops of lemon juice or vinegar to regular milk.
Mix dry ingredients together and cut in shortening or butter. Mixture will be crumbly. Add milk and mix just enough so all dry ingredients are moistened. Dough will be loose and lumpy! Spread dough in a greased 9×9 pan (or 8×8, we’re not picky) and sprinkle with extra sugar. Bake at 400 for 20 minutes, or until done in the middle (test with toothpick or fork).
Serve warm with lots of sliced, sugared strawberries (or other fresh fruit.)
This old-fashioned, sweet biscuit dough is much faster and better than the cut-out-circle version, even from a mix, and so moist and delicious there is no need to split or butter it, nor even to add whipped cream. You can easily throw it together while the hamburgers are grilling.
