This week has been a mini version of the harvesting and storing of produce that we did back in August. Peas are coming in in our gardens, there are strawberries to pick. This week, Abby, our mom, and Laura's boys picked gallons and gallons of strawberries from a new U-Pick farm.
Today I'm inviting local friends over for strawberry shortcake, and want to share with you the recipe for shortcake that I've grown up with. Here's my mom's recipe card.
It's got more of a scone/sweet biscuit consistency compared to most shortcakes I've had, with a nice sturdy crumb that can stand up to strawberry juices. I've adapted it some, swapping butter for shortening and adding some vanilla to the batter. One of the great things about the recipe is that it makes three cakes, plenty to share with friends!
Margaret's Breakfast Cakes
Preheat oven to 375.
- 4 cups flour
- 2 cups sugar
- 3/4 cup softened butter
Mix flour, sugar, and butter into crumbs. (Note- I used my Kitchenaid mixer with the whisk attachment, it worked great to quickly incorporate the butter.) Set aside 1 1/2 cups for crumbs.
- 2 heaping tsp baking powder
- 3 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla
Beat together and pour batter into three greased 9" pans. You can use pie pans or cake pans. Sprinkle 1/2 cup of crumbs over the top of each cake. Bake for 35-40 minutes.
Katie had the right idea with strawberry shortcake, I made jam. I used the pectin-free recipe from the Ball Blue Book - it took ages and lots of stirring and it did eventually thicken up like it is supposed to, but wow, I'd forgotten how much sugar is in jam! And oh the pink sticky mess all over my kitchen….sigh. On a brighter note, I made a quart of pickled sugar snap peas this morning and it was so quick and easy I'm looking forward to doing more small batch refrigerator pickles!