By looking at the name of the post I am sure you have realized that this might be somewhat of a review instead of a real recipe post. Maybe not! Well, I have, to be honest; it is a recipe post with my opinion.
Old Fashion Strawberry Shortcake has never been one of my favorite cake recipes because it must be eaten immediately. I know, it sounds weird. But have you ever had a cake that is a couple of days old and has been properly stored in the refrigerator? Days old cakes are the best late night snacks. Am I right? I know some of you may be nodding and agreeing with me and maybe going to your refrigerator looking for that piece of cake you have been craving all day. We are syncing now, and I love it!
This recipe I am about to share is probably one of the originals if not the original. It is an old version of The Good Housekeeping Illustrated Cookbook, which is one of the first cookbooks I’ve ever bought. I have to say that this book thought me a lot as many of my other cookbooks.
This shortcake recipe is somewhat simple. I have made it a few times only on requests. The other reason why I do not really like this recipe is that of the use of butter on the cake halves surfaces. The recipe states to “spread both cut surfaces evenly with softened butter or margarine.” A bit too much butter for my taste! I get it that it prevents the juice from the strawberries to fully sink through the cake. But the longer the cake stays untouched, the more saturated it becomes. In my opinion, it tastes like bread dunked into a strawberry syrup with whipped cream. Don’t you think so?
Well for the ones who will enjoy this old fashion recipe, it does taste exquisite. When I made this cake again the other day, it received thumbs up from my nephew Serge-Erik and his classmate Carmelo. I tend to rely on kids on many of my recipes because they would tell you the truth. Unlike adults who will sugar coat their comments; but kids will always tell you the truth. And by the way, for some of you who have pets, if your dog loves it, it is a sign that the cake tastes exquisite. Rex did!
The spices that make this recipe taste good are nutmeg (not is original version), grated lemon peel, and vanilla extract (also not in original recipe). A word of advice, buying fresh and ripped strawberries are a must. As far as the whipping cream, there is nothing that beats homemade whipping cream because it tastes much lighter. If you can make it, please do, and if not the store-bought is good as well.
So go to the recipe and probably make the Strawberry Shortcake this upcoming Sunday. Hope you have a great one!
- 1 ¾ cups all-purpose flour
- ½ cup shortening
- 1/3 cup milk
- 1 egg slightly beaten
- 1 tablespoon double-acting baking powder
- 1 teaspoon grated lemon peel
- ¾ teaspoon salt
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 pints strawberries
- Butter or margarine softened
- 1 cup heavy or whipping cream whipped
- Preheat the oven to 450 degree F. Prepare shortcake: Grease a 9-inch round cake pan. Into a medium bowl, measure ¼ cup sugar and next 9 ingredients. With the mixer at medium speed, beat mixture until well combined and a soft dough forms. Pat the dough evenly into the prepared cake pan. Bake 15 minutes or until golden on top.
- Wash and hull strawberries, reserving a few for garnish. Sprinkle the remainder with 1/3 cup sugar; mash slightly.
- Invert the shortcake onto a platter and with a long sharp knife carefully split the hot shortcake horizontally. Spread both cut surfaces evenly with softened butter or margarine.
- Onto bottom half, spoon half of the strawberries; top with other half cake; spoon remaining strawberries over top.
- Spread the whipped cream over the masked strawberries and then garnish with the reserved whole strawberries.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.