09 Jun Emma: Scrumptious Strawberry Shortcake!
If I had to describe my mother in just one word, it would be amazing! She is such a good cook. Just ask anyone who has had the honor of tasting just a bite of her home-cooked meals. She surprises us with awesome dishes and we happily eat it all. I promise if you make this, you will LOVE it. Give it a try, it is nothing but scrumptious!
Scrumptious Strawberry Shortcake
2 cups flour
1/2 tsp salt
4 1/2 tsp baking powder
2 T of sugar
a heaping 1/4 tsp baking soda
Combine dry ingredients. Then cut in 1/2 cup shortening. In separate bowl beat one egg. Add 1 cup buttermilk. Stir into dry mixture. Pat out on floured covered board until about 1/2 inch thick. Dust top with flour, then fold over so there is two layers. Cut with a large biscuit cutter. (Mom uses a tuna can with a hole punched in the bottom!) Place on an un-greased cookie sheet. Sprinkle generously with sugar. (If the sugar does not stick because it is too dry, lightly spray with water then sprinkle sugar.) Bake in a pre-heated oven at 450 degrees for 15 minutes.
While biscuits are baking, cut your strawberries and sugar them. Whip some REAL whipping cream with a little sugar and vanilla until stiff.
When biscuits are done, immediately cut in half and place bottom half in serving dish. Layer with strawberries, then whipped cream, top half of biscuit, strawberries, then another dollop of whipped cream. SCRUMPTIOUS!
Be safe and God bless!
All Aboard Wheat Harvest is sponsored by High Plains Journal and Syngenta
Emma can be reached at firstname.lastname@example.org