Strawberry Shortcake

I have been completely uninspired about cooking this summer.  Even when I’m not making anything that requires actual heating, I want to spend as little time as possible in my kitchen chopping or mixing ingredients.  But every so often, I am asked to bring a dish to pass somewhere so I suck it up, turn on the oven, bake my heart out, pack up my goods, and leave my hot apartment to enjoy my food in someone else’s hopefully air-conditioned abode.

Last week Monday, I attended an “American Desserts Potluck” event in honor of a group of visiting Chinese ESL teachers.  I knew some of the other American teachers were bringing rhubarb pie and apple crisp.  So, charged with the task of making a very American dessert, and thinking of a good summer dessert at that, I decided to whip up a batch of Grandma’s VVG Shortcake.  The Chinese teachers told me that they really enjoyed this dessert because it’s not too sweet.  Rich, yes, but not too sweet.

Strawberry Shortcake

1/3 c. shortening (I used butter)
2 c. flour
2 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt (optional – ok, maybe not for Grandma, but definitely for me)
3/4 c. milk

Cut shortening into flour.  Mix in remaining dry ingredients.  Mix in milk until just blended.  Roll dough onto a floured board and knead 20 – 25 times.  Roll or pat into 1/2″ thickness and use a 3″ cookie cutter* to make shapes.  Bake at 450º for 10 – 12 mins.  Bake a little longer if you decide to put the dough in a cake pan.

*Normally, I use a 3″ cookie cutter to make the shapes, but went with a smaller one this time so that all of the Chinese teachers could have a little taste of shortcake.  I baked them for about 8 mins.


Strawberry Shortcake

One response to “Strawberry Shortcake

  1. Pingback: Chilled Berry Soup in Chocolate and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

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