The recipe of the month is taken from COOKED BOOKS, a cookbook featuring recipes from the staff of Princeton University Press. Enjoy!
Strawberry Girl Shortcake
When Most Is Best
This recipe is my mom’s recipe; thanks, Lorraine Tams! Every first week of June, my Strawberry Girl, Larissa, and I pick strawberries at a nearby farm— more accurately, I pick them and she “sneaks” them. There’s nothing more irresistible than a sweet, sun-warmed strawberry, right off the stem. Same night, its fresh Strawberry Girl Shortcake for dessert, which the boys, Gavin and Kent, love too.
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup sugar
- 1⁄2 cup butter
- 2⁄3 cup milk
- 1 quart fresh or frozen strawberries (divided use)
- 2⁄3 cup light cream
- 1 teaspoon vanilla extract
- Sugar to taste
- Whipped cream (homemade is best, of course!)
Preheat oven to 425 degrees (F).
Sift together flour, baking powder, salt, and sugar. Cut in butter. Add milk. The batter will be thick – like biscuit dough. Spread into 2 buttered 9-inch cake pans. Bake for 10–12 minutes. Remove, and cool completely.
Meanwhile, blend 1/2 quart of strawberries (reserving other 1/2 quart for later use), cream, vanilla extract, and sugar to taste. Cut the leftover 1/2 quart strawberries into quarters, leaving the last 3–5 strawberries to be used as garnish.
Assemble in layers—cake, strawberry blend, whipped cream, and quartered strawberries; then repeat.
Garnish with whole strawberries. Enjoy!