Some how this spring I never got around to making Strawberry Shortcake. I made a Strawberry Pie, lots of jam and we ate more than our fair share of the berries fresh. But, never did I make a scrumptious Strawberry Shortcake. I promised myself I would do it this week. Besides I deserve it, right! Well, when I went to my moms to pick, I only got about half a quart. Not enough for shortcake. So, I improvised and this is what I came up with.
Very Berry Shortcake
1/2 quart strawberries, hulled and crushed
3-4 cups fresh or frozen blackberries or black raspberries
1/4 cup sugar
Mix together, place in the refrigerator. Let set for at least an hour.
1 Tablespoon baking powder
2 Tablespoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup shortening
1 cup milk
In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening, till mixture resembles coarse crumbs. Make a well in the center, add milk all at once. Stir just until dough clings together. Drop dough in mounds on greased baking sheet. Bake in 450 degree oven for 10 to 12 minutes or until golden. Makes 10-12
2 cups milk
1/2 cup white sugar
3 Tablespoons cornstarch
1/4 teaspoon saolt
1 teaspoon vanilla extract
1 Tablespoon butter
Combine sugar, cornstarch and salt in saucepan. Add cold milk slowly. Over medium heat cook mixture, stirring constantly, until mixture thickens enough to coat the back of a spoon. Do not boil. Remove from heat. Stir in vanilla and butter. Pour into glass serving dish. Chill before serving.
I make my shortcake a little different from the original shortcake recipes. I like mine moist and creamy. So I split the bisquit, spoon a good portion of vanilla pudding on the bottom biquit, ladel on some fruit, place the top bisquit on, ladel on more fruit, and top with a generous dallop of whipped topping!