Strawberry Shortcake Recipe by Ruth Paget
Serves 6
Ingredients:
-2 cups sifted flour
-1/4 cup sugar
-4 teaspoons baking powder
-1 teaspoon salt
-1 teaspoon nutmeg
-1/2 cup softened butter
-2 beaten egg yolks
-1/3 cup milk
-1 quart strawberries with tops cut off and quartered
-2 cups whipped cream
Steps:
1-Preheat oven to 450 degrees Fahrenheit. Butter a 9-inch round cake pan.
2-Sift flour, sugar, baking powder, salt, and nutmeg together. Add butter to this mixture and blend with a fork until it resembles corn meal.
3-Add eggs to the flour mixture and blend. Then, add milk to the flour-egg mixture and blend.
4-Place dough in the cake pan and smooth down. Bake for 12 minutes.
5-When the cake is done, let it cool completely on a rack. Cut the cake in half crosswise so you have two layers. Cover the bottom layer with strawberries. Place the top layer on top of the bottom layer with strawberries.
6-Place berries on the top layer. Place whipped cream on top of the strawberries and smooth down.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
