It's strawberry time again and I'm going to share my wife's recipe for shortcake. No matter who you are, you will have your guests bowing down or possibly falling to their knees in praise and thanking you for making this for them. I suppose you might think 'What would a farmer know about cooking?"
Then I ask "Have you ever seen a picture of me?" Of course I'm an expert on food, and this is the best shortcake recipe in existence. The only thing is, the instructions say to use1/2 cup sugar and another 1/4 cup on top before placing in oven.. Believe me, if you forget to sprinkle that 1/4 cup sugar, on top of the batter, then you will turn it into every other shortcake. Remember 1/2 cup in batter, 1/4 cup on top. Here it is.
1/2 C. butter or margarine, softened
2 tsp. baking powder
1/4 tsp. salt
1/2 C Milk
1/2 C Sugar (in batter)
1/4 C reserved for top
1 C. Flour
1 Egg
Lightly mix all ingredients; pour the thick batter into a 8 X 12 pan. Sprinkle with 1/4 cup sugar; bake at 375 degrees for 30 minutes until brown. Serve with fresh strawberries and cream.
This is also really good any time of year with frozen strawberries from the store.
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