Pioneer
Old-Fashioned Strawberry Shortcake
Aida Boyer McAnn — The New Brunswick Cook Book (1938)New Brunswick's beloved strawberry shortcake — a buttery baking-powder biscuit split and layered with warm crushed strawberries, topped with whipped cream and whole berries as garnish. The definitive summer dessert of the New Brunswick farmhouse.
Ingredients
For the shortcake
- 2 cups flour
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 3 teaspoons sugar
- ¾ cup butter
- ¾ cup milk
To serve
- Fresh New Brunswick strawberries, hulled, cut up, and sweetened
- Whipped cream
- Whole berries for garnish
Instructions
- Mix and sift the dry ingredients twice. Work in the butter with the tips of fingers and add milk gradually.
- Toss on a floured board. Divide into two parts, pat and roll out. Bake about 15 minutes in buttered round layer cake tins.
- Hull, cut up, and sweeten the strawberries to taste. Crush slightly and put on the back of the stove to warm. Save out the largest whole berries to garnish the top.
- Spread the shortcake layers with butter. Spread strawberries between and on top of the cakes.
- Cover the top with whipped cream and garnish with whole berries.