Ah, summertime...when the berries are ripe and the sun is hot. It's the perfect time to whip up a strawberry shortcake. I love that my friend, Deb, is a foodie. She remembers the places she visits by the food she had there. She also loves keeping the old-fashioned recipes from her family alive. During her visit last week, she shared her Grandma Cook's Shortcake with us and gave me permission to pass it on to you too. What a sweet friend!
1 1/4 cup flour
2 Tbsp. sugar (or agave)
1/2 tsp. salt
2 1/2 tsp. baking powder
1/2 cup shortening (I used coconut oil, but you could also use olive oil)
3/4 cup milk (a little more, if needed)
Preheat oven to 375 degrees. In large mixing bowl, cream shortening, sugar and salt. Add flour, baking powder and milk, stirring to combine thoroughly. Spread into greased cake pan or cast iron skillet. Bake at 375 degrees for about 20 minutes, until light golden. Serve with fruit and whipped cream or ice cream.
1 (16 oz.) container strawberries, washed and hulled
1-2 Tbsp. sugar
Slice or chop strawberries and sprinkle with sugar. Refrigerate for at least 30 minutes to let the strawberries release their juices. Spoon over shortcake and top with whipped cream.