Strawberry shortcake! So good and so easy! Summer is a great time to enjoy all the bounty of the season! June brings strawberries to my part of the world, and that means strawberry shortcake! Besides, who doesn’t love a little kitchen witchery?
This recipe is a family favorite (pulled from my grandmother’s handwritten recipe book) that I’ve modified a bit to suit my way of eating. But to me, that’s the best part of recipes—they really are guidelines that can be adjusted to suit your own tastes. ( You know they say that baking is a science, well, I treat it like something of a science project!) Of course, not every tweak is going to yield good results, but don’t let that stop you! Give it a go.
Strawberry Shortcake ingredients:
4 cups of flour
8 Tablespoons of shortening (you can use anything you like here – I’ve used lard, butter, and even olive oil in the past although butter is my favorite!)
4 Teaspoons of cream of tartar
1 Teaspoon of baking soda
1 Teaspoon of salt
2 eggs
1 1/4 cup of milk (you may need more or less depending on what flour you choose). Not all brands or types of flour yield the same results. (I add it 1/2 c. at a time to get it perfect.)
Directions:
Mix all the ingredients together. I add all the dry ingredients first, then make a well in the center of the dry ingredients to add the wet ingredients. (This batter will be stiff. Just spread it out evenly in the pan and you’re good to go.)
Place your batter in a greased and floured baking pan. This will fit a 9 x 13 glass pan perfectly. You can cut the recipe in half for a smaller shortcake.
Bake at 350 degrees F for 25–35 minutes until done in the center and very lightly browned.
Enjoy!
If you give this strawberry shortcake recipe a try and love it, be sure to let me know!
Want to try a little more kitchen witchery? Here are some other recipes you might like:
Blessed Be!
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Karen
