Strawberry Shortcake (Mrs. Hartley)

Ingredients

• three boxes ripe strawberries
• two cups flour
• two teaspoons baking powder
• butter size of two eggs
• one-half teaspoon salt
• milk to make soft dough
• two cups granulated sugar
• one-half cup water
• white of one egg

Method

1. 1

   Select three boxes ripe strawberries, wash thoroughly, pick off stems.

2. 2

   For cake, mix two cups flour, two teaspoons baking powder, butter size of two eggs, and one-half teaspoon salt.

3. 3

   Add milk to make soft dough; roll out half an inch thick in two layers; bake for ten or fifteen minutes.

4. 4

   Make boiled icing of two cups granulated sugar and one-half cup water; boil until it threads.

5. 5

   Whip white of one egg until stiff; pour syrup into egg and whip to a cream.

6. 6

   Butter each layer of cake, put strawberries and frosting on each and place together like layer cake.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 124. The excerpt below is the record exactly as published.

STRAWBERRY SHORTCAKE. Mrs. Hartley, Glendale, Cal.— Select three boxes ripe strawberries, wash thoroughly, pick off stems and set aside. For cake take two cups flour, two teaspoons baking powder, butter size of two eggs, one-half teaspoon salt; mix well; add milk to make soft dough; roll out one-half inch thick in two layers; bake ten or fifteen minutes. While cake is baking, make boiled icing of two cups granulated sugar, one-half cup water; boil until it threads; whip white of one egg

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