Strawberry Shortcake

Ingredients

• ½ lb. flour
• 3 ozs. butter
• 1 table-spoon sugar
• 2 tea-spoons baking-powder
• Milk
• Strawberries, sugar and butter

Method

1. 1

   Sift the flour, sugar, and baking powder together twice.

2. 2

   Rub in the butter.

3. 3

   Add sufficient milk to make a dough (about three-quarters of a cup), mixing lightly with a knife.

4. 4

   Put on a floured board and roll out lightly.

5. 5

   Divide in two.

6. 6

   Bake in two well-buttered round tins (about eight inches in diameter) in a hot oven for twelve minutes.

7. 7

   When baked, split open and spread with plenty of butter and a thick layer of crushed and well-sweetened strawberries.

8. 8

   Serve at once very hot.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 17. The excerpt below is the record exactly as published.

Strawberry Shortcake \ lb. flour 3 ozs. butter 1 table-spoon sugar 2 tea-spoons baking-powder Milk Strawberries, sugar and butter

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