Strawberry Shortcake

The first time Kris and I had a conversation about strawberry shortcake it went something like this.

Me: I can’t stand people who put whipped cream on strawberry shortcake. (Which I do recognize is about 99.8% of the population.)
Kris: You don’t put whipped cream on strawberry shortcake?
Me: Uh, no. There is a much better way. We (meaning my Baker family) put milk and powdered sugar on it. It is amazing.
Kris: Oh, okay.

Then one day…maybe that day, I made Kris my mom’s strawberry shortcake.

20140626_223548
Uh oh… somebody snuck a bite

20140626_223618

I put on the strawberries, poured the milk over it and topped it with powdered sugar. The conversation went something like this.

Kris: Wow, this is really really good.
Me: SEE!?! THE FOOLS! FOOLS! (I was literally shouting at this point.) Putting whipped cream on their strawberry shortcake.
Kris: You don’t have to call people fools just because they do something different than you. Lots of people like it with whipped cream.
Me: I know, but this way is just so much better. I’m so glad you agree.
Kris: You’re ridiculous.

 

I may be a strawberry shortcake snob, but I promise you, you won’t want to turn back after you have tried it this way.

So, to bless you and your families this summer I am sharing my mom’s suburb strawberry shortcake recipe. I highly recommend you cut yourself a slice or 3, put it in a bowl, top it with the strawberries, pour milk over it as you would cereal (enough to cover half of the piece), and top it with powdered sugar, the more the better. Leave off the whipped cream and be amazed. Then come back here and tell me how much you like it.

Ingredients:

  • 2 pints strawberries
  • 1/3 cup of sugar
  • 1/4 cup of sugar
  • 1 3/4 cups flour
  • 1/2 cup shortening
  • 1/3 cup milk
  • 1 egg
  • 1 Tbsp baking powder
  • 3/4 tsp salt

Directions:

  1. Wash and hull berries and sprinkle with 1/3 cup of sugar
  2. In medium bowl beat together 1/4 cup sugar, flour, shortening, milk, egg, baking powder, and salt. Pat evenly into 9″ round pan.
  3. Bake 15 minutes at 450 degrees.
  4. Serve as directed above.
  5. Enjoy!

PS. I was going to post a picture of the finished product, but every time I made some I ate it so fast I forgot to take a picture.

PPS. If you saw my Facebook post the other day about sharing food and who eats more in our relationship… that was in direct reference to this very shortcake. 🙂

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