Have noticed a couple recent references to strawberry shortcake so here is my mom's REC (she got it

W

wigs

Well-known member
from her mother, Geneva Watkins)==>

Rich Strawberry Shortcake (Elaine Wiggins)

2 cups sifted enriched flour

2 Tablespoons sugar

3 teaspoons baking powder (Mother always used a slightly rounded Tablespoon of bakingn powder.)

1/2 teaspoon salt

1/2 cup butter or margarine

1 beaten egg

1/2 cup light cream or whole milk

Soft butter or margarine to spread on biscuits

4 cups sweetened sliced strawberries

Sift dry ingredients together. Cut 1/2 cup butter into dry ingredients until mixture resembles coarse crumbs. Combine egg and cream. Add to sifted dry ingredients, stirring just until dough follows fork around the bowl.

On lightly floured surface, pat or roll dough to a thickness of 1/2 inch. Cut with a 3-1/2-inch round biscuit cutter. Bake on an ungreased baking sheet (Mother always used a square baking pan with sides) in a very hot oven (450 degrees F.) for 8 to 10 minutes or until the center of each biscuit is no longer doughy.

Split shortcakes and spread with butter. Spoon berries between and over top of each biscuit. Serve warm from the oven with either sweetened & flavored whipped cream or ice cream or frozen yogurt. Makes six servings.

 
I asked about favorite recipes for strawberry shortcake years ago, on Gail's and ...

...a couple of other boards.

I got a few recipes back that looked interesting, but once I tried them, I ended up back at a recipe just like this one.

It is tried and true, and compliments the sweetness of the strawberries perfectly.

Thanks, wigs.

Michael

 
This is my recipe, too! Love em!

A favorite recipe of one of my girlfriends, also handed down through the generations. Hers has an extra TBS of sugar, 1/4 tsp more salt, slightly less milk, uses a 3" biscuit cutter and a longer cooking time (12-15 minutes), but the wording of the instructions is the same. I know I don't bake them that long.

I made a quick batch last night, patted them a bit less than 1/2" thick and ended up with 10 shortcakes instead of my usual 8. I always split and toast before buttering. Yummy good! Colleen

 
I figured someone else would have a similar recipe. Thx 4 noting yr variations; I've added them 2 my

copy. My mom used to do more than "lightly" flour her board so that's probably why my version has more milk (actually Mother always used half & half in this recipe).

I have another shortcake recipe that is good that was from a cooking class I took years ago--it has cornmeal in it & was really tasty. Haven't run across it yet, but will keep looking so I can post it here, too.

 
I finally found the other shortcake REC I've been wanting to post--we made & ate it all--delicious!

SIGNS OF SPRING COOKING CLASS -- March 28, 2002
Taught by Marie Huntington

CORNMEAL BISCUIT BERRY SHORTCAKE
1 1/3 cup all-purpose flour
1/2 cup cornmeal
3 Tb sugar
4 teaspoons baking powder
8 Tablespoon unsalted butter, chilled, cut in small pieces
1/2 cup buttermilk
1 large egg, lightly beaten
1/4 teaspoon salt
Preheat oven to 425. Sift together all dry ingredients. Place dry mixture and chilled butter pieces in large bowl. With pastry blender incorporate butter into flour mixture until it resembles coarse bread crumbs.
Add buttermilk and egg; stir quickly to mix. Turn out onto
floured board; knead briefly. Pat out into a sheet about 1" thick. Cut into desired shapes with lightly floured cutter. Bake on parchment paper or Silpat-covered sheet pan for 8 to 12 minutes until golden brown.
Cut biscuits in half horizontally. Place bottoms on plate. (Note from Caryn: I butter the warm biscuits.) Cover with berry mix, including some of the juice. Top berries with a dollop of chantilly cream and/or ice cream. Place biscuit on top of cream at angle. Garnish with .fresh mint leaves and lemon zest, if.desired. Serves 6.

BERRY MIX
2 pints mixed berries (strawberries, blueberries raspberries, blackberries, etc.)
1/2 c sugar
juice from 1/2 lemon
2 Tablespoons Grand Marnier liqueur
Sort, rinse and stem strawberries. Cut lengthwise into 2 or 4 pieces depending on size. Place all berries in large bowl; add sugar, lemon juice and Grand Marnier. Gently stir with rubber spatula and allow to macerate for at least 1/2 hour.

CHANTILLY CREAM
3/4 cup heavy whipping cream
3 Tablespoons sugar
1 teaspoon vanilla
Beat cream in chilled bowl using chilled beaters until soft peaks form; add sugar and vanilla. Beat until slightly stiff.

FRESH STRAWBERRY ICE CREAM
1 3/4 cup heavy cream
3 (3 X 1-inch) strips fresh lemon zest
1/8 teaspoon salt
2 large eggs
3/4 cup sugar, divided
1 lb (3 cups) strawberries, trimmed and quartered
1 Tablespoon fresh lemon juice
Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest. Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170 degrees F. Do not boil! Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, at least until cold, about 2 hours, and up to 1 day. While custard is chilling, puree strawberries with remaining 1/4 cup sugar and lemon juice until smooth. Force through a fine sieve to remove seeds. Stir into chilled custard. Chill again. Freeze in ice cream maker according to manufacturer's instructions, then transfer to an airtight container and put in freezer to harden. Makes about 5 cups.

 
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