Strawberry Shortcake
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 130. Vision transcription from the scanned page; needs review.
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Ingredients
- 6 cups sliced strawberries
- 1/2 cup sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup margarine or butter
- 1 beaten egg
- 2/3 cup milk
- Whipped Cream (see recipe, page 140)
Instructions
- Stir together berries and 1/4 cup of the sugar; set aside. Stir together remaining sugar, flour, and baking powder. Cut in margarine till mixture resembles coarse crumbs. Combine egg and milk. Add all at once to dry ingredients. Stir just to moisten. Spread into a greased 8x1 1/2-inch round baking pan, building up edge slightly. Bake in a 450° oven for 15 to 18 minutes or till toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Split into 2 layers. Spoon the fruit and Whipped Cream between layers and over top. Serve immediately.
- Next time, try sliced peaches instead of berries.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Shortcake slice.jpg" by Shisma; license: CC BY 4.0 (https://creativecommons.org/licenses/by/4.0); source: https://commons.wikimedia.org/wiki/File:Shortcake_slice.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.