Thursday, July 9, 2009


I love this time when the fruit starts ripening. This year I picked 50 pounds of Strawberries (last year it was 80). I froze all of it, well less what we ate, figuring I would make strawberry shortcake in the winter and if I ran out of jam I would make jam. Growing up we always went picking and then for diner that night my mom would make shortcake. It was so good and such a wonderful treat! When I got home from picking this year there was a leg of lamb dinner waiting for me, so we had shortcake for breakfast the next day. I like my shortcake warm then with strawberries piled on then drowning in milk. Chuck likes his on a plate drowning in strawberries with homemade whip cream. Either way it was wonderful. I got the shortcake recipe from my mom and it really beats anything you can buy. Get you farm fresh strawberries why you can and enjoy this shortcake recipe. If you are still looking for a place to pick at check out Minnesota Grown

2 Cups flour (all purpose)
1/2 Cup sugar
3 teaspoon baking powder
1/2 teaspoon salt
1/2 Cup butter
3/4 Cup milk
2 eggs slightly beaten

Heat oven to 375 degrees grease and flour 8 or 9 inch round cake pan, I use a pie plate. In large bowl, combine dry ingredients cut in butter until mixture resembles coarse crumbs. Add milk and eggs stirring just until dry ingredients are moistened. Spoon into greased and floured pan.

Bake @ 375 degrees for 25 to 30 minutes until toothpick inserted in center comes out clean.

1 comment:

MF said...

Yes. I will try to make this one.