Strawberry Shortcake

Ingredients

• a portion of dry sugar
• one-half of the cake
• another half cake
• another layer of berries
• sweet cream poured over it

Method

1. 1

   Roll the dough quite thin, not much thicker than pie-crust.

2. 2

   Bake on pie-pans.

3. 3

   When baked, separate the upper and under crust, spread with butter, cover with berries sprinkled with sugar, add another half cake and another layer of berries until thick enough, finishing with fruit.

4. 4

   Serve with sweet cream if desired.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 15. The excerpt below is the record exactly as published.

a portion of dry sugar. Alice was pleased with the praise her mother bestowed upon the biscuit, until it occurred to her that even a higher achievement had been possible. Then she asked, half reproachfully, — " Cousin Kate, why did you not have me make a strawberry shortcake, — or don't you know how?" " Oh, yes. You would make the shortcake just STILL DABBLING IN DOUGH. 41 like these biscuits ; roll the dough quite thin, not much thicker than pie-crust, and baking on pie- pans, the size of the pan. When baked, with a fork and your fingers separate the upper and under crust of the cake, spread the inside with butter, and laying one-half of the cake on a plate, cover it thickly with berries, well sprinkled with susrar. Then add another half cake and another layer of berries, till the pie is thick enough, fin- ishing with fruit. If you desire to disguise, and, in a measure, destroy the flavor of the berry, serve strawberry shortcake Avith sweet cream poured over it

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