click on the picture for a more bigger, clear view…
I made my first Old Fashion Strawberry shortcake, I know these have been around forever, but I tasted one for the first time just recently. The glaze recipe was something I wanted to add to this, so I made sugar water syrup with 3 TB of Lavender leaves once it got thick I used a sieve to discard the flowers and poured this into the strawberries for additional flavor. It came out so tasty. The shortcake itself reminded me of a scone. The left over shortcake will taste great in the morning with some Orange Marmalade inserted inside…. and with my ice cold chai…heaven…
Wash and hull strawberries; drain. Either leave the strawberries whole or sliced.
Perfect Slicing Tip: Use your egg slice. Stem the strawberries first, then slice just like you would a boiled egg. Much quick than using a knife.
In a large bowl, place strawberries and sprinkle with sugar; cover and refrigerate. Prepare shortcake.
In a medium bowl, beat the whipping cream until stiff peaks form; fold in sugar.
To serve, split baked shortcakes into halves. Ladle strawberries onto top of shortcake and top with a dollop of whipped cream. NOTE: Best served when shortcake is warm. Shortcake can be reheated. The berries will be juicier if you crush a few before sugaring and let them sit for an hour before using.
Makes 8 servings.
Preheat oven to 400 degrees F. Grease two large baking sheets.
In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; stir in egg and milk.
On a lightly floured surface, using 1/2 cup dough per biscuit, pat dough into eight (4-inch rounds.
Bake 15 to 17 minutes or until golden brown.