Old Fashioned Strawberry Shortcake........its always the freshest and the best kind!
There is nothing fancy about this old time recipe. Mom would open the cupboard throw some ingredients into a bowl to make a dough, bake it into what we as kids, thought these looked like rocks, added fruit and whipped cream and it was an all time favorite dessert for years to come. We latter grew up and found out those biscuits with fruit were actually strawberry shortcakes. Although there were tons of versions including all kinds of cakes, this old time favorite, the biscuit, remains our favorite kind of dough to make as the real strawberry shortcake old fashioned style.
Dad would go to the strawberry patches in Upstate NY, fresh strawberry picking. He also had the job of taking out the stems, slicing, and getting them sugared. He would sit out on the patio and actually clean several quarts of these at a time, as we would all have a part in making this dessert. I of course was in charge of the whipping the cream at eleven years old... and yes, ate what was on the beaters! Oh those wonderful childhood memories! ( I still do that!! lol)
Strawberry Filling: 1 quart fresh strawberries 1/2 cup sugar or less , rinsed and cleaned cut in halves set aside for around an hour. Add about 4 tablespoons of water.
Making the dough fresh was always the best, we
would never be satisfied with anything but that crunchy, buttery tasting biscuit that had a flaky goodness.
2 cups all-purpose flour
4 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 stick unsalted butter
3/4 cup cream or half and half
pinch of cinnamon .
In a bowl, mix flour, sugar, baking powder, and salt. Soften butter in microwave for 20 seconds, and then cut into the mixture with a pastry cutter or fork. Cut into a course mixture mix till pea size starts to form. In the center of the mixture, form a well and pour the cream into it. Stir in only until the dough is moist. Till dough holds together, do not over mix. Let sit for a minute while you prepare and flour your board . Carefully turn the dough out onto the floured board, and knead it just a few times until it is just holding together and not quite so wet. Take care not to work the dough too much, or your shortbread will not rise well.
Roll dough out on a floured board, cut rounds 2 inch inches thick using a round biscuit or donut cutter.
Bake till golden brown around 10 minutes on 425 degree oven. Cool split and serve with strawberries and whipped cream.
1 pint heavy whipping cream
1/2 teaspoon vanilla extract
1/4 cup powdered sugar