Old Fashioned Strawberry Shortcake

It’s going to be a gorgeous day today!  I was told we can expect temperatures in the 80’s here in Washington.  In the Northwest when the sun comes out… take advantage of it!

What I like to do on nice days like today is make my family Old Fashioned Strawberry Shortcake.  We started making this a few years ago and honestly cannot go back to the “foam shortcake” you buy at the store.  The taste just doesn’t compare.  It’s even better when you pick fresh strawberries from local farms!

The beginning of June is strawberry picking season.

We love to go to Philbrook Farms and pick as many as we can, bring them home and freeze them to make pies and ice-cream or can them for homemade jams and syrups.  Just talking about it is making me excited for June!  I’m looking forward to the new strawberry posts soon to come!

I pulled this recipe from my Better Homes and Garden’s cookbook.  I love this cookbook because it has just about every recipe I could need for making all those foods from scratch that my kids will remember when they get older (old fashioned strawberry shortcake, old fashioned beef stew, chocolate chip cookies, etc.)

Give this recipe a go and let me know if it was a hit!

Old Fashioned Strawberry Shortcake
Ingredients:

1 1/2 c ups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter
1 egg, slightly beaten
1/2 cup dairy sour cream
2 tablespoons milk
5 cups sliced strawberries
3 tablespoons sugar
1 recipe Whipped Cream

Directions:

1. Preheat oven to 400 degrees.  Lightly grease a baking sheet; set aside.  In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, baking soda, and salt.  Using a pastry blender, cut in butter until mixture resembles coarse crumbles.  In a small bowl combine egg, sour cream, and milk.  Add to flour mixture, stirring with a fork just until moistened.

2. Drop dough into eight mounds onto prepared baking sheet.  Bake for 12-15 minutes or until golden.  Transfer to a wire rack; let cool.

3. Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar.  Using a potato masher, mash berries slightly; set aside.  To serve, split shortcakes in half; fill with strawberry mixture and Whipped Cream.  Top with remaining sliced strawberries.