Shortcake
- Dry ingredients:
- 2 cups flour
- 1/2 tsp salt
- 2 Tbsp sugar
- 2 tsp baking powder
- Other:
- 4 Tbsp butter
- 1 cup milk
Sift together all the dry ingredients. Rub in the butter with the tips of the fingers, then wet with the milk to a soft dough.
Drop the mixture on a floured baking board. Handling it as little as possible, roll and pat into 2 round cakes which will fill a deep pie plate. Drop in one cake of the dough and brush with melted butter. Lay the other cake on top of it.
Bake until crisp, brown and puffy. Split the cakes. Spread any fruit which is in season between the cakes and on top.
*Strawberries, of course, make a most delicious shortcake. Peaches can also be used, red raspberries, cherries, apricots, oranges or a blend of oranges and bananas. You can also fill with stewed prunes or well seasoned apple sauce. Chipped pineapple mixed with bananas and oranges make a delicious filling! In any case, have it juicy by leaving the fruit covered with sugar to stand for about an hour in a cool place before it is served.
Drop the mixture on a floured baking board. Handling it as little as possible, roll and pat into 2 round cakes which will fill a deep pie plate. Drop in one cake of the dough and brush with melted butter. Lay the other cake on top of it.
Bake until crisp, brown and puffy. Split the cakes. Spread any fruit which is in season between the cakes and on top.
*Strawberries, of course, make a most delicious shortcake. Peaches can also be used, red raspberries, cherries, apricots, oranges or a blend of oranges and bananas. You can also fill with stewed prunes or well seasoned apple sauce. Chipped pineapple mixed with bananas and oranges make a delicious filling! In any case, have it juicy by leaving the fruit covered with sugar to stand for about an hour in a cool place before it is served.
Submitted by May 16, 2010
15 min
30 min
45 min