Butterfly Shortcake (ie. Real Strawberry Shortcake)
Forget those prepackaged spongy things from the grocery store, this is shortcake the way my Grandmother made it: A lightly sweet crumbly biscuit dying to soak up the juices of fresh sugared strawberries and whipped cream.
- 2 cups white flour
- 4 tsp baking powder
- 3/4 tsp salt
- 1/2 Cup heavy cream
- 1/4 cup water
- 1/2 cup butter or margarine or shortening (cold)
- 1/3 cup sugar.
Sift together dry ingredients, then cut in butter/shortening with a pastry cutter. Then mix in liquids, stirring quickly with a fork. Batter should be thick and lumpy.
Drop onto greased baking sheet in biscuit or muffin sized dollops.
Bake for 15 minutes at 450 degrees.
Cool on wire rack.
To serve: Cut short cake in half, spoon over fresh sliced strawberries mixed with a little sugar (make sure to get lots of the strawberry liquid to soak into the shortcake). Top with fresh sweetened whipped cream.
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Kip's Cookery
Non-FictionWhile you all are waiting (patiently) for more John & Jenny's adventures in India, I thought I would share another of my creative sides.
