Classic Strawberry Shortcake – Thanks, Grandpa!

I was visiting my mom final summer, in addition to overheard her in addition to my aunt talking virtually making strawberry shortcake using “dad’s” recipe. They were plainly talking virtually my grandfather, which was surprising, since I had no stance he baked.

I recollect he did a lot of cooking growing up, but it was things similar frittata, meat sauce, or polenta. I never in 1 trial saw him bake anything sweet. Nevertheless, he apparently gets credit for inventing our official menage unit of measurement recipe for strawberry shortcake, which I’ve adapted here.

What he had done was taken the strawberry shortcake recipe off the box of a certain, rattling pop premade biscuit mix, in addition to added extra “everything,” equally my woman rear set it. So, that’s what I did here, except instead of using the materials inward the yellowish box, I used self-rising flour, which I’m pretty sure enough is basically the same thing.

The exclusively other major modify is the master copy recipe calls for regular melted butter, but equally you’ll encounter inward the video, I similar to toast mine merely a little, to convey out those subtle, nutty flavors. I'm hoping Armand Cianfoni would approve. I actually promise yous plow over “our” strawberry shortcake a drive soon. Enjoy!

Makes six Large or 8 Normal Strawberry Shortcakes:

2 cups self rise flour ((You tin brand yous ain past times sifting together two cups of all-purpose flour alongside 1 tablespoon baking powder, in addition to 1 teaspoon fine salt)

1/4 loving cup sugar

1/4 loving cup heavy cream

1/2 loving cup milk

4 tbsp butter, melted, in addition to lightly toasted to a golden-brown

4 pints fresh strawberries

1/2 loving cup white sugar

*add 1 tbsp water, if strawberries aren’t perfectly ripe

3/4 loving cup mutual coldness heavy cream, whipped alongside a tablespoon of saccharide in addition to a few drops of vanilla (watch exhibit here)

- Bake at 425F.  for 15-18 minutes or until browned.

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: