Strawberry Shortcake

Ingredients

• one quart of sifted flour
• one-half teaspoonful of salt
• three heaping teaspoonfuls of baking powder
• two heaping teaspoonfuls of butter
• two quarts of nice ripe strawberries
• sugar to taste

Method

1. 1

   Mix flour, salt, and baking powder, cream with butter, and add milk to make a soft dough.

2. 2

   Roll out and cut into layers, bake for eighteen minutes.

3. 3

   Prepare strawberries with sugar, crush slightly, and layer with cake.

4. 4

   Serve with cream.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 165. The excerpt below is the record exactly as published.

Strawberry Shortoake Put one quart of sifted flour in a large earthen bowl, add to it one-half teaspoonful of salt and three heaping teaspoonf uls of baking powder. Mix thoroughly, and then cream it with two heaping teaspoonf uls of butter. When this is done, stir in enough rich milk to make a soft dough. Butter three round pans, the same as for layer cake. RoU the dough on a lightly floured board until it is half or three-quarters of an inch thick. Cut it the same size as the pans and place it in them. Bake in a quick oven for eighteen minutes. Remove from the pans ; and when partially cool, butter the top of each layer. Prepare two quarts of nice ripe strawberries

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