My oldest has been trying his hand at a bit of baking during this Easter of isolation and I am NOT complaining. I had strawberries on hand for some sort of Divine Mercy Sunday treat and he decided to attempt shortcake. It came out perfectly. We adapted the recipe from the one found in my trusty Better Homes and Gardens cookbook gifted me ages ago at a wedding shower (newer edition here). I only have 3 cookbooks and that one is a staple.
Ingredients:
1 pint strawberries, sliced
1/2 c. sugar
2 c. all purpose flour
2 tsp. baking powder
1/2 c. organic butter
1 beaten egg
2/3 c. whole milk
1 can of whipped cream (or about 2 cups previously made fresh whipped cream)
Directions:
1. Preheat oven to 450. Mix berries and 1/4 c. sugar in separate bowl and set aside to thicken and become syrupy.
2. Mix together remaining 1/4 c. sugar, flour, and baking powder. Slice butter and cut into the flour mix with a pastry blender until crumbly.
3. Combine beaten egg and milk and add to the flour mix. Stir just until moistened.
4. Butter a pie pan and spread thick batter into it.
5. Bake at 450 for 15 minutes (test with toothpick).
6. When cool, slice and serve, topped with the berries and whipped cream!
Praise God for His mercy. And for strawberry shortcake. And for big kids that make it for you.
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