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Strawberry Shortcake

November 16, 2010

This is “Strawberry Shortcake” old school.  Years ago every bazaar, church supper of local fair always had strawberry shortcake this simple way.  Many variations were made at each event and of course it was fun to try them all.  But when I make them I make the simplest one of all.  Berries are just sliced with a little sugar waiting for the biscuits and heavy cream.  If you don’t feel like making biscuits just have the berries and cream.  I have also made this with raspberries, blueberries and peaches.

Strawberry Shortcake



  • 2 C. Flour
  • 2 t. Baking Powder
  • 1/2 t. Salt
  • 1 T. Sugar
  • Pinch of Nutmeg
  • 1/4 C. Butter
  • 3/4 C. Milk (approx.)
  • 2 T. Butter (melted)


  1. Butter a 9 ” cake pan and preheat oven to 425 degrees
  2. Sift together the flour, baking powder, salt, sugar and nutmeg
  3. Blend in the butter with a fork
  4. Stir in the milk little by little until the dough holds together but is still soft
  5. Turn out on a floured board and divide in two parts
  6. Rollout  and then use a biscuit cutter to cut out 12 rounds
  7. Put 6 rounds in the pan, spread each one with butter then place the other half on top
  8. Bake for 12 minutes and remove from oven






  • 1 Quart Strawberries (washed, stems removed) (set aside a few for garnish)
  • 1/2-3/4 C. Heavy Cream (for topping)


  1. Slice strawberries (mash slightly) and put in a bowl and sprinkle with sugar, cover and refrigerate

(Serves 6)

Recipe from “The Fanny Farmer Cookbook” .

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