Strawberry Shortcake (No. 2)

Ingredients

• a dozen or more of the finest berries
• Take a coffeecupful of thick, sweet cream
• two cupfuls of sour cream
• a beaten egg
• a teaspoonful of salt
• a teaspoonful of soda
• one teaspoonful of baking-powder

Method

1. 1

   Pick out the finest berries and reserve them to ornament the top of the cake; put the rest in layers, with sugar and a little lemon juice, cover them and let them stand at least one-half hour.

2. 2

   Whip the cream till stiff, and sweeten to taste.

3. 3

   For the cake, pour into four jelly cake pans, spread evenly and bake quickly.

4. 4

   Spread the cakes with butter and put plenty of berries in the layers between them; spread some of the thick whipped cream on each layer of berries, but reserve enough to lay over the top a thick coating.

5. 5

   On this arrange the fresh berries that were saved out, in clusters or otherwise.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 92. The excerpt below is the record exactly as published.

STRAWBERRY SHORTCAKE. (No. 2.) Before making the cake, have the berries in and crearn for spreading in readiness. Pick out a dozen or more of the finest berries and reserve them to ornament the top of the cake; put the rest in layers, with sugar and a little lemon juice, cover them and let them stand at least one-half hour. Take a coffeecujp- ful of thick, sweet cream, whip it with an egg-beater, till stiff, and sweeten to taste. For the cake, take two cupfuls of sour cream, a beaten egg, a teaspoonful of salt, a teaspoonful of soda; put one teaspoonful of baking-powder

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