A unique, old-fashioned strawberry shortcake with a rich, tender, almost cookie-like texture. This pastry-style base is made with butter and powdered sugar, perfect for individual servings.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 cups | Flour, sifted |
| 1 cup | Icing Sugar (Powdered Sugar) |
| 1 tsp | Baking Powder (See Note) |
| ¼ tsp | Salt |
| 1/2 Cup | Sweet Butter, cold and cubed |
| 1/2 Cup | Shortening, cold and cubed |
| 2 | Eggs, beaten |
| 1 tsp | Vanilla |
| For Serving | |
| As needed | Cream & Strawberries |
Instructions
- Preheat your oven to 400°F. Grease individual molds or a baking sheet.
- In a big bowl, sift together the flour, icing sugar, baking powder, and salt.
- Add the cold, cubed butter and shortening to the flour mixture. Using two knives in a crisscross motion or a pastry blender, cut the fat into the flour until the mixture resembles coarse crumbs.
- Make a well in the center. Add the beaten eggs and vanilla.
- Use a fork to gradually mix the ingredients until a soft dough forms.
- Turn the dough out onto a lightly floured surface and gently bring it together.
- Roll or pat the dough out and either cut into rounds with a cookie cutter or press into your prepared molds. Place on a baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cool slightly, then serve warm by filling with whipped cream and fresh strawberries.
Note
The original recipe card was very minimal and likely incomplete. Based on the ingredients and methods (like “cut with 2 knives”), this has been interpreted as a rich pastry-style shortcake. Standard measurements for flour and the addition of baking powder for a slight lift have been included to create a functional recipe.
