Mother's Day was a beautiful day, celebrated with all the best mother's in my life. I wanted to make a homemade but low sugar dessert to enjoy, and since strawberries are still in season, I thought I'd try this recipe I found online, for the "original strawberry shortcake" from the early 1900's. It's got to be good... and this was as easy as making a boxed cake!
Ingredients:
* 2 cups flour
* 3/4 cup milk
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons sugar
* 6 tablespoons butter (I used the "healthy butter" and it was great)
* 1 quart fresh strawberries
* 1/3 cup sugar (although I used less... surprise, surprise)
* 1 1/2 cups whipping cream
* 2 baking tins and paper baking cups
Strawberries:
Prepare strawberries an hour or two before serving. Rinse the strawberries under cold water; drain well. Slice the strawberries in halves; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour.
Whip the cream until it holds a soft peak. Cover and refrigerate until ready to serve.
Shortcake:
Preheat the oven to 425 degrees Fahrenheit. Set rack at center level.
Use a large bowl to combine flour, sugar, baking powder and salt. Mix thoroughly.
Cut butter into small pieces and work in with fingertips.
Make a well in the center. Stir in milk. Mix just until dough is moist. Let dough stand for a minute.
Spoon into baking cups, makes 12. Although the cups will be only half-filled.
Bake for about 15 minutes, until risen and tops are golden brown.
Serve with whipped cream topped with the strawberries.
Everyone enjoyed these, including the kids!
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