if you're going to have a strawberry recipe blog, what better place to start than with the basics. Here is my favorite recipe for a real, old-fashioned strawberry shortcake. Although I'm usually too pressed for time these days to mix, roll, and cut the bisquits from scratch, and more often than not I just end up cutting up strawberries and serving them over pound cake with some whipped cream, sometimes there's just nothing else that's gonna do but real strawberry shortcake from scratch.
Old-Fashioned Strawberry Shortcake
2 cups Sifted Flour
4 tsps. Baking Powder
1/2 tsp. Salt
1 tbsp Sugar
1/3 cup Shortening
3/4 cup Milk (about)
I usually opt just for fresh, plain, cut up strawberries and some cream, but if you prefer your berries in a sugar sauce, just add sugar and a little water to the strawberries and let them sit for a little bit.
3 cups Crushed Strawberries
Mix and sift dry ingredients; cut in shortening with knife or pastry
blender. Add milk gradually to make a soft dough. Turn out on
lightly floured board & knead just enough to shape into smooth
ball. Roll or pat lightly 1/2 inch thick. Cut with floured biscuit cutter
or bake in large sheets or bake in muffin pans. Brush tops with
butter and bake in hot oven at 450 °F for 15 minutes. Split hot
biscuits. Put together again with filling of sweetened strawberries.
Top with more fruit. Serve at once with plain or whipped cream.