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Old Time Strawberry Shortcake Recipe


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     Old Time Strawberry Shortcake

Category   Desserts - Breads
Sub Category   None

1 quart fresh strawberries, hulled
1 cup sugar, plus 2 Tablespoons
2 cups sifted flour
1 Tablespoon baking powder
1 teaspoon salt
1/3 cup cold butter or margarine, plus 1/4 cup softened at room temperature for buttering shortcake
1 cup milk
LIght cream or sweetened whipped cream (Recipe Follows)

Slice strawberries, sprinkle with 1 cup sugar and let stand 1 hour. Preheat oven to 450 degrees. Grease an 8 inch round layer cake pan; set it aside until needed. Into a medium bowl, sift flour, with remaining 2 Tablespoons sugar, baking powder, and salt. Using a pastry blender or two dinner knives, cut in 1/3 cup butter until mixture looks like meal. With a fork, stir in milk until ingredients are just moistened, well blended, and cohesive. Pat into the prepared pan. Bake until golden brown, 15 to 20 minutes. Then while still warm, split shortcake and spread lightly with 1/4 cup butter; fill and top with sweetened berries. Serve warm with light cream spooned over the top or with a generous dolop of sweetened whipped cream.
Sweetened Whipped Cream- 1 cup heavy cream 1/4 cup sugar 1 teaspoon vanilla
Beat cream until well fluffed and begins to mound. Add sugar a little at a time, beating after each addition. Add vanilla and beat a few times to blend. Continue beating as necessary until cream is glossy. Serve in dollops on cake (or desserts). For thicker cream, beat a little longer, but pay close attention to the texture you are developing, stopping the beating now and then to pull it out of the cream. When thick, shipped cream is ready; the beater will come out leaving a pretty firm hole in the cream. Such cream is used as frosting or in pastry cases. When overwhipped. the cream will taste greasy.

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