Wednesday, July 6, 2011

Strawberry Shortcake - a polite discussion

So, I have these big aspirations every week to take beautiful, stylish pictures of the recipes I post. I live in a house full of locusts, however, so when I turn around, the yummy food has been inhaled. I've decided I'm going to take pictures of the empty plates from now on, starting next week. I'll never be known for my foodie photos, sigh.

Yesterday my husband had a craving for strawberry shortcake his way. There has often been a debate over this dessert in our house, and in our in-laws house as well. Scott and his dad are in the yellow shortcake shells you buy at the grocery store camp, and his mum and I are in the homemade shortcake camp. Homemade shortcake is more like a tea biscuit, yum! Those yellow shells are more in the dry as the desert tasteless style, blech! But I'm not partial.

There are, of course, more options available. I recently helped out at a wedding where the strawberry shortcake served was made using a beautiful white cake, it was delish. My mother likes to serve her strawberries and cream over pound cake, which is great, especially if it's lemon pound cake. I have also served it with angel food cake, which is what Scott makes for my birthday every year, thanks honey!

Let me know what your shortcake preferences are, inquiring minds want to know. Maybe I'm the only one who feels so strongly about a simple summer dessert, though!

Strawberry Shortcake the right way

6 cups sliced strawberries
1/2 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 cup butter
1 beaten egg
2/3 cup milk
Whipped cream

Stir together berries and 1/4 cup of sugar, set aside. Stir together remaining sugar, flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk, add all at once to dry ingredients. Stir just to moisten. Spread in a greased round cake pan. Bake in a 450 degree F oven for 15-18 minutes, or until tests done. Cool in pan 10 minutes, remove from pan, split into two layers. Spoon the fruit and cream between layers and over the top. Serve immediately. Serves 8.

This recipe comes from Better Homes & Gardens New Cookbook.

Use frozen butter and grate it to save time and make the shortcake flaky. for individual shortcakes, roll outnand cut with round biscuit cutter, bake for 10-12 minutes.

This recipe approved by Judy and Jennifer MacIntyre, who are right.


  1. Okay, I have to admit it . . . they all sound better than fantastic. Now I'm hungry. I think I've put on weight just reading this post. And I think it's a great idea to post the empty plates. A testament to how good everything is . . .

  2. I was afraid this was a debate peculiar to our family.....

  3. Mmmmmm! I know what I'll be making when I get a little time. Hopefully there will still be good strawberries around by then

  4. Hey Jen, Just last week we had a quick and tasty strawberry shortcake with costco pound cake, fresh strawberries and real whipped cream...mmmm! It was actually a big hit although I felt a little guilty about not making the cake.
    Josh came from the angel food cake strawberry shortcake type of family...very light and delish...
    I tend to agree with you on the biscuit style being superior...yes on the heavier side but so so good!
    Josh and I always think of you when we mix our cut up strawberries in sugar! Do you remember? Its all about creating enough sugary strawberry sauce! LOL
    Also somebody (won't mention who) believes there is a right way to cut up strawberries! This also gives us a bit of a chuckle every now and then!
    Thanks for your strawberry wisdom :)