The Carlisle Mosquito Online

Friday, June 20, 2008


’Tis the season for strawberry shortcake

Berry-picking started several weeks ago. So far, I have made two strawberry/rhubarb pies and one strawberry/rhubarb compote. Since this is the week for the FRS Strawberry Festival, I am spurred on to start in myself on strawberry shortcakes for dinner guests, commencing with one for a party at my neighbor’s on the Fourth of July.

Once the strawberry season is over, I’ll start thinking blueberries. Here then is a favorite recipe of mine:


Strawberry Shortcake

Makes 6 to 8 servings

2 cups sifted all-purpose flour
3 tsp. baking powder
¾ tsp salt
3 to 5 Tbs. granulated sugar
1 tsp. grated lemon or orange rind
½ cup butter
1 egg, beaten
About 1/3 cup milk
Butter for greasing
4 cups sweetened, sliced or crushed strawberries
1 cup heavy cream

1. Start heating the oven to 450 degrees. Into mixing bowl, sift flour, baking powder, salt, sugar; add rind.

2. With pastry blender or two knives, cut butter into flour mixture until like corn meal. Add egg, then enough milk to make easily handled dough.

3. For large shortcake: Roll or pat dough into ½″inch thick round, to fit greased 9 inch ″ layer pan. Bake 12 to 15 minutes, or until done.

For Individual Shortcakes: Roll or pat dough ½ inch″ thick; cut into 3 inch″ rounds. Place 1 inch″apart on cookie sheet. Bake 12 to 15 minutes, or until done.

To serve: Split hot shortcake, fill with some of the berries. Top with the rest of berries, then whipped cream.

To do ahead: Any time before the meal, make dough up to point of adding egg and milk; refrigerate. Just before serving, complete and bake.

© 2008 The Carlisle Mosquito