Wednesday, June 22, 2011
****This is a repost of a 2008 blog.****
I thought I'd share a recipe that's been used in my family for as long as I can remember. Every year when the local strawberries are ripe, I buy a flat and freeze some. Sometimes I make strawberry jam, but I definitely have to make a batch of shortcake since the berries are so sweet.
Mix together with a wooden spoon 1/4 cup, plus 2 Tablespoons shortening and 1/3 cup sugar. Add 1 egg and mix well. Add 1/2 teaspoon vanilla.
Mix together the dry ingredients - 1 1/2 cups flour, 2 1/2 teaspoons baking powder, and a dash of salt.
Add the dry ingredients to the egg mixture, alternating with 1/3 cup of milk. Mix until combined. If it's too stiff, add more milk (I almost always do, but no one ever changed the recipe).
Bake in a greased round or square 8 or 9" cake pan, sprinkling the top with sugar, if desired...or in muffin cups (approximately 8 muffins). I made a double batch to take to a party last weekend. I love mine served with sliced, sugared berries and milk. Serve with whipped cream or ice cream if desired.
Eat it fresh, or the next day. If you cover them with a towel, the sugar tops will stay crisp for awhile. If you store it tightly in a plastic bag, they'll still be delicious, but will get softer.
This is really good with peaches and other fresh berries also!