Strawberry Shortcake

Ingredients

• one teacup of sugar
• one tablespoon butter
• three eggs
• two cups of flour
• two teaspoons of baking powder
• one quart berries
• one-half cup cream
• one pint of strawberries

Method

1. 1

   Beat sugar and butter, add eggs, then mix in flour sifted with baking powder.

2. 2

   Spread on greased layer tins.

3. 3

   Bake in layers, buttering between layers and marking for serving.

4. 4

   Sweeten berries and mix with cream, spreading between cakes and serving with a sauce of strawberries and cream.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 22. The excerpt below is the record exactly as published.

Strawberry Shortcake Beat together one teacup of sugar and one tablespoon but- ter, beat three eggs very light and add two cups of flour sifted with two teaspoons of baking powder. Mix and spread on greased layer tins. Strawberry Shortcake One quart sifted pastry flour, three teaspoons baking powder, butter the size of two large eggs. Sift the powder through the flour three times, rub in the butter and mix with sweet milk about the same as biscuit dough. Bake in a flat cake tin or dripping pan in two layers. Place the first layer in the pan and spread the top with melted butter before putting the other one on so that you will not have to split the cake when done. Also mark it on the top with a knife into squares of the size you wish the pieces to be when served. Upon taking it out of the oven separate the layers and spread the sides that were stuck together in baking with butter. Sweeten to taste one quart berries and add one-half cup cream, mixing all well to- gether and mashing and cutting the berries with the spoon. Spread this between the cakes and serve with a sauce made of one pint of strawberries

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