Old Fashioned Strawberry Short Cake

Ingredients

• four cups sifted pastry flour
• a half teaspoonful of salt
• three tablespoonfuls of butter
• a large cupful of sour cream
• a tablespoonful of sugar
• one well beaten egg
• a quart of ripe berries

Method

1. 1

   Mix flour and salt, add butter.

2. 2

   Dissolve soda in hot water and stir into sour cream.

3. 3

   Add sugar and egg, mix with flour.

4. 4

   Roll into two thin sheets and bake.

5. 5

   Cover with crushed, sweetened strawberries and serve with cream.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 57. The excerpt below is the record exactly as published.

Old Fashioned Strawberry Short Cake.— The real old-fashioned strawberry short cake may be made with sour cream or rich sour milk and soda, or sweet milk and baking powder. Sometimes an egg is added and a tablespoon ful of sugar, but it is a far cry from the French strawberry short cake of hotels and restaurants which is really a cake, either sponge or layer, with whole berries between the layers and thick whipped cream or a meringue on top. To make the genuine old-fashioned sour milk biscuit short cake, which is really more tender than that made with sweet milk, put four cups sifted pastry flour in a mixing bowl with a half teaspoonful of salt and mix well. Add three tablespoonfuls of butter and chop fine, using a silver knife. Dissolve a level teaspoonful of soda in a little hot water and stir into a large cupful of sour cream or rich sour milk. When it stops "purring" add a tablespoonful of sugar and one well beaten egg to the milk and turn into the sifted flour. Mix well together with a spatula or flexible knife, handling as little as possible, then turn out on to a floured board. The dough should be soft enough to roll easily. Divide and roll lightly and quickly into two thin sheets. These may be baked separately in well greased round tins in a paper bag or laid one on top of the other with STANDARD PAPER BAG COOKERY 125 a thin coating of butter between and baked in one bag. Bake in a very hot oven. When done, separate. Have ready a quart of ripe berries

Cook this with the app: pantry check, scaling, and the assistant.