Strawberry Shortcake

Classic All American Strawberry Shortcake:

A Summer picnic at my Grandmother's always included Strawberry Shortcake. 

The Traditional Shortcake is made with individual Bisquick Biscuits served with mashed Strawberries, soaked in Sugar and poured over the Biscuit. It was then topped with a mound of Whipped Cream.

This was our traditional Strawberry Shortcake

The appealing part of this recipe is that the Biscuit is made in a Cake Pan and then served sliced.

This recipe comes to us from Trisha Yearwood.

This is something that I make for Easter.

Here's what you'll need:

Preheat the Oven to 450 degrees. Grease the bottom and sides of 2 - 9" Round Cake Pans with Butter or my Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) Mix together well and store refrigerated in a Jar. I start with 1 C of each and I always have it available in the refrigerator in a Canning Jar. It's foolproof to release any of your cake recipes, especially the most detailed Bundt Pan designs.

4 C Sifted Flour

2 TBS Baking Powder

1 tsp Salt

1 1/4 C Granulated Sugar

2/3 C Butter (11 TBS) Cold and Cubed.

2 Large Eggs

1 C Whole Milk

2 TBS Butter, melted

3 Pints of Fresh Strawberries

1 C Heavy Cream, whipped.

Ia Large Mixing Bowl, sift together:

Flour

Baking Powder

Salt 

1/2 C Sugar

Add Cold Butter and Cut in with a Pastry Blender to a coarse crumble consistency.

In another Large Bowl:

Beat Eggs

Add Milk until well combined.

Gradually stir in Egg and Milk Mixture into the Flour Mixture.

Knead the Dough for no more than a Minute (do not overwork the Dough), on a lightly Floured Surface.

Pat Half of the Dough into each Cake Pan.

Brush the Top with Melted Butter.

Bake at 450 degrees for 15 minutes

Remove from the Oven and Cool in the Pan for 5 Minutes..

Turn them onto a Cooking Rack and Cool Completely.

Wash the Berries and remove the Hulls.

Reserve a few to Garnish the Shortcake.

Cut the remaining Berries in Half and place them in a Mixing Bowl with the remaining 3/4 C of Sugar. 

I Mash the Berries with a Potato Masher. It's what my Grandmother did.

Set Aside and let them sit for 30 minutes.

Place one of the Cake Layers on a Serving Platter.

Spoon Half of the Berries with some of the Juice over the First Layer.

Place the Second Layer on top and add the remaining Berries with Juice, over the Top.

Top the Cake with Whipped Cream and Garnish with Halved Berries.

Slice and Serve.

Enjoy!

Peace in the Kitchen!