Wednesday, June 16, 2010
Granny's Strawberry Shortcake
I picked the first of the strawberries this morning -a bit wet from the rain- and though it was not the bountious crop I had hoped for there is enough to make old-fashioned strawberry shortcakes for dinner. This recipe is, as my granny would say 'as old as the hills', but more and more I'm drawn to that which is simple -and simply delicious. She always made one large shortcake but individual biscuit size ones are just as good.
Slice the strawberries -however many you have or want to use. Sprinkle with a bit of sugar (and a drop or two of balsamic vinegar if they are not farm fresh and need pepping up a bit) and leave to macerate while you make the shortcake.
Preheat the oven to 400 degrees. Cut 2-3 T. butter from a 1/2 c. stick and put in 9 x 13 Pyrex dish. Place in preheating oven and remove when melted. Meanwhile,
In bowl mix:
2 c. flour
1/3 c. sugar
1/2 t. salt
1 1/2 T. baking powder
Cut in the remainder of butter stick. Stir in about 3/4 c. milk or buttermilk to make a soft, workable dough. Knead a few turns. Granny always divided the dough in half, rolled each half 1/2 inch thick, placed one half on a buttered baking sheet and then brushed the top with melted butter. She repeated with the second half and placed it on top of the first and brushed on more melted butter. She would then cut the baked shortcake into wedges which would split easily to be fill with strawberries. I prefer to use a biscuit cutter and make individual ones dipping the tops in the melted butter in the dish rather than brushing it on, and though the two layer biscuit-sized cakes are nice, one layer is just as tasty. Bake 12-15 minutes until browned. Whip 1 pint whipping cream with a bit of maple syrup to sweeten it. Split warm or cooled shortcakes, top with berries and whipped cream.