Recipe 1357 - Scratch Strawberry Shortcake
Recipe 1357 - Scratch Strawberry Shortcake
(by Shirley McNevich)
1 egg
1 cup white sugar
2 TBSP Crisco shortening
2 cups flour
1/2 cup milk
2 tsp. baking powder
1 quart fresh strawberries
1/2 cup white sugar
Grease and flour a 9" x 9" pan--set aside. In a bowl add egg--beat it
with a fork. Add 1 cup white sugar--stir with a spoon. Add shortening--
beat with a spoon. Add baking powder, milk, and flour--stir until mixed,
then beat with a spoon. Pour the batter into the prepared pan--smooth
it out with the back of a spoon until even. Bake at 350 degrees for 35
minutes. Cool completely. While the shortcake is cooling, wash and
de-stem 1 quart of fresh strawberries. With a potato masher, mash the
berries. Add 1/2 cup white sugar to the berries and stir--taste a small
spoonful--add more sugar if it's not sweet enough. To serve, place a
piece of shortcake in a bowl, crumble the cake into small pieces, pour
some berries over the top, and add a little cold milk.
Continue to:
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- 1414 - Tomato and Cheese Macaroni
- 1487 - Cheese Soup Macaroni and Cheese
- 1452 - Apple Bundt Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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