You see, I had a preconceived notion of the dessert in my mind: it was made with strawberries, dry- pre-packaged- store-bought angel-food cake, and cool whip thrown over it all. That was the way I’d had it prepared by relatives and pot-lucks over the years.
Then my wife cast a new vision for me, repainting the glory of what could be… nay, what strawberry shortcake was MEANT to be.
When she made it, it was homemade shortcake, hand-spun whipped cream, sugared strawberries.
THIS is strawberry shortcake. How it was really meant to be enjoyed. I love how the truth of something can be revealed by experiencing the real thing. There’s a larger story in there somewhere…
Enjoy the real thing here. And make this great recipe for May.
HOMEMADE STRAWBERRY SHORTCAKE
6 C. sliced strawberries
1/2 C. sugar, divided
2 C. all-purpose flour
2 tsp. baking powder
1/2 C. unsalted butter
1/2 tsp salt
1 beaten egg
2/3 C. milk
Homemade Whipped Cream
1 C. whipping cream
1 Tbs. sugar
1/2 tsp. vanilla
Stir together berries and 1/4 C. of the sugar; set aside. Stir together remaining sugar, flour, and baking powder. Cut in butter until mixture resembles coarse crumbs (can be done in the food processor). Combine eggs and milk; add all at once to dry ingredients. Stir just to moisten. Don’t over mix! Spread into a greased 8 inch round baking pan, building up the edges slightly. Bake in a 450 degree oven for
15-18 minutes or until a toothpick in the center comes out clean.
Cool in pan 10 minutes. Remove from pan. Split into 2 layers. Spoon the fruit and whipped cream between the layers and over the top. Serve immediately.