Sunday, January 8, 2012

Old-Fashioned Strawberry Shortcake

Here's the real deal - a "real" old-fashioned Strawberry Shortcake recipe that will bring back memories of days on the farm, lush fields of berries and the heat of the sun upon your face. Well, at least it should bring back the memory of Gramma's favorite dessert! Mercy!

Old-Fashioned Strawberry Shortcake


  • 3 c all-purpose flour
  • 5 tsp baking powder
  • 1/8 tsp grated nutmeg (optional)
  • 1 tsp salt
  • 1 c sugar (or more to taste)
  • 1 stick plus 2 tbsp unsalted butter, chilled and cut into small pieces
  • 1 large egg, beaten
  • 1/2 c milk
  • 3 qts ripe fresh strawberries
  • Whipped cream for serving
To Prepare
  1. Preheat oven to 400 degrees
  2. Sift flour, baking powder, nutmeg, salt and 1/2 c of sugar into a large bowl. 
  3. Using a food processor (if desired), transfer mixture to food processor and add 1/2 c of the butter and pulse until the mixture resembles small peas. Otherwise cut mixture with 2 knives or pastry blender until it resembles the same.
  4. With dough in the bowl, make a well and add the egg and milk. Knead gently with your fingertips or a pastry spatula until it just holds together (approx. 10 seconds). Dots of dough should still be visible; do not overwork the dough (makes it tough).
  5. Generously flour a work surface and roll or pat the dough out to form two circles that are 1/2 inch thick and 8-10 inches in diameter.  Wrap tightly and place in the fridge.
  6. Set aside 16 of the best berries. hull the rest, halve them and place in a bowl with the remaining 1/2 c (or so) of sugar. Let the berries sit for at least 15 - 30 minutes.
  7. Remove the dough disks from the fridge and place on 2 ungreased baking sheets. Bake for 12 to 15 minutes, until golden on the outside and just cooked through in the center. Remove from oven and cool 10-15 minutes.
  8. Slather the remaining 2 tbsp butter evenly over the disks (to soften). Transfer one disk to a large plate that will hold the shortcake and the berries running off it. Pile the cut-up sugared berries on top and cover with the other biscuit. Garnish with the reserved whole berries and serve with whipped cream.

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