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Old Fashioned Strawberry Shortcake https://www.metro.ca/userfiles/image/recipes/shortcake-aux-fraises-ancienne-10311.jpg PT30M PT12M PT1H42M
Combine strawberries, 2 Tbsp. (30 mL) sugar and brown sugar in medium bowl.Toss to mix well.Cover and refrigerate for 1 to 4 hours before serving.Preheat oven to 425ºF (220ºC).Lightly grease or line baking sheet with parchment paper.Combine flour, sugar, baking powder and salt in a large bowl.Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size pieces.Make a well in center of flour mixture.Beat egg in a small bowl.Add milk and vanilla. Mix thoroughly.Pour mixture into well in centre of flour mixture; toss with fork until well combined (do not overwork).Drop batter into 6 equal mounds on prepared baking sheet.Bake for 10-12 minutes until lightly browned.Remove from oven; place baking sheet on a rack to cool.Split each shortcake in half horizontally.Place bottoms on serving plates.Place an even amount of strawberries on shortcake bottoms.Top with whipped cream.Replace shortcake tops.
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Old Fashioned Strawberry Shortcake

Old Fashioned Strawberry Shortcake

Rate this recipe
5 Votes
6
servings
0:30
Preparation
0:12
COOKING
1:42
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    original all purpose flour Robin Hood
  • 1 Tbsp.
    (15 mL)
    sugar
  • 1 Tbsp.
    (15 ml)
    baking powder
  • 1/2 tsp.
    (2 mL)
    salt
  • 1/2 cup
    (125 mL)
    all vegetable shortening Crisco
  • 1
    egg
  • 1/2 cup
    (125 mL)
    milk
  • 1 1/2 tsp.
    (7 mL)
    pure vanilla extract
  • strawberry mixture:

  • 2 cups
    (500 mL)
    fresh strawberries, sliced
  • 2 Tbsp.
    (30 mL)
    sugar
  • 1 Tbsp.
    (15 mL)
    packed brown sugar

  • whipped cream garnish (optional)
Imprimer ma sélection

Preparation

Combine strawberries, 2 Tbsp. (30 mL) sugar and brown sugar in medium bowl.

Toss to mix well.

Cover and refrigerate for 1 to 4 hours before serving.

Preheat oven to 425ºF (220ºC).

Lightly grease or line baking sheet with parchment paper.

Combine flour, sugar, baking powder and salt in a large bowl.

Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size pieces.

Make a well in center of flour mixture.

Beat egg in a small bowl.

Add milk and vanilla. Mix thoroughly.

Pour mixture into well in centre of flour mixture; toss with fork until well combined (do not overwork).

Drop batter into 6 equal mounds on prepared baking sheet.

Bake for 10-12 minutes until lightly browned.

Remove from oven; place baking sheet on a rack to cool.

Split each shortcake in half horizontally.

Place bottoms on serving plates.

Place an even amount of strawberries on shortcake bottoms.

Top with whipped cream.

Replace shortcake tops.

Source : Robin Hood

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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