Strawberry Shortcake

I am making Shortcakes with fresh Strawberries for Easter lunch. They are easy to make and you are bound to get plenty of compliments!

Mix Together:

2 c. all purpose flower (I use unbleached)

1/2 c. sugar

3 tsp baking powder

1/2 tsp salt

Cut in:

1/2 c. (1 stick) firm butter (until it looks like coarse crumbs). I do this by just slicing up the butter and dropping each little pad in one at the time. Then I take two butter knives and run them against each other back and forth thru the flour. ‘Tis easy, don’t make it hard.

Stir in:

1 egg and 2/3 c. milk until just blended


Drop a few tablespoons or two big spoonfuls of mix on un-greased cookie sheet and place in 425 degree oven for 12-14 minutes.




Above is a picture of the finished shortcake. Now just cut up your strawberries (maybe 2 pints),sprinkle 1/2 c. sugar and stir – I like to let mine sit all mixed in the fridge a few hours (at least) to get some good juices going. Use whatever fruit is in season near you (but strawberries are EXCELLENT).

Finally: take a shortcake, pile on some strawberries, add some whipped cream and ENJOY!

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