I enjoyed some homemade strawberry shortcake for my Father's Day dessert. My mother-in-law made it and it resembled an Amish recipe that I have from a woman in Vinton County, Ohio. The recipe is remarkably similar in that it makes little individualized shortcakes which can be baked, split, filled with fruit and then topped with whipped cream. YUUUM...very refreshing summer dessert. The Amish recipe called for rolling the strawberries in sugar, but I don't really think that's necessary. If you do, go for it!:) But I think the fresh fruit is great just on its own topping with the homemade whipped cream. I stuffed my shortcake with peaches and strawberries.
- 1-½ cups sliced fresh strawberries
- blueberries, whatever fruit you wish
- 1 cup all-purpose flour
- 7 teaspoons sugar, divided
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- ⅛ teaspoon baking soda
- ¼ cup shortening
- ⅓ cup buttermilk
- ¼ teaspoon vanilla extract
- ½ cup heavy whipping cream
- For shortcake biscuits, in a large bowl, combine the flour, 4-½ teaspoons sugar, baking powder, salt, cream of tarter and baking soda.
- Cut in shortening until mixture resembles coarse crumbs.
- Stir in buttermilk and vanilla until moistened.
- Turn dough onto a lightly floured surface; knead 8-10 times.
- Shape into two 4-in. circles.
- Place on an ungreased baking sheet.
- Bake at 450° for 12-14 minutes or until golden brown.
- To assemble, split shortcakes in half.
- Place cake bottoms on dessert plates.
- Top each with half strawberries, peaches, or whatever fruit you wish.. Replace shortcake tops.
- WHIPPED CREAM: In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes. Yield: 2 servings.