Hello, everyone! I have been having a bit of trouble with my blog recently. It has somehow eaten all my pictures and it took me awhile to figure out why! I have been working on that and still am, so hence my lack of posts!
However! I didn’t want to leave you hanging for so long, so I wanted to share a recipe! We recently enjoyed some delicious strawberry shortcake and I wanted to pass along the recipe to anyone who would care to make and enjoy.
Strawberry shortcake always makes me think of the Old South with its old oak trees and Spanish moss for some reason. It seems like a perfect old-fashioned summery dessert! This recipe is from a book called Towns, Trails and Special Times. They give it a different name, but it is basically strawberry shortcake!
1/2 cup strawberry jelly
1/4 cup orange juice
2 pints strawberries
3 cups all-purpose flour
5 Tbsp. sugar
2 Tbsp. baking powder
3/4 tsp salt
3/4 tsp cream of tartar
1 1/2 tsp. grated orange peel
3/4 cup butter
1 cup milk
1 tsp. sugar
1/8 tsp. ground cardamom
1 Tbsp. finely chopped pecans
Combine jelly and orange juice; heat until jelly melts. Cool. Wash berries
and slice. Pour jelly mixture over slice berries and refrigerate. Mix together
flour, 5 Tbsp. sugar, baking powder, salt, cream of tartar, and orange peel in a
mixing bowl; cut in butter until crumbly. Add milk and mix to make a soft dough.
Turn out onto a buttered baking sheet and shape into an 8 or 9 inch round;
pat top to smooth. Brush top with melted butter and sprinkle with a mixture
of sugar, cardamom and pecans. Bake at 400 oven for 20 to 25 minutes or until
lightly browned. Cool to room temp. To serve: Split shortcake and spoon
berries over bottom half. Replace top and ladle over remaining berries. Serve
with whipped cream.
You could try a different fruit if you wish such as blueberries, blackberries or peaches. Also, instead of the whipped cream, try serving it with vanilla yogurt!