Austinite Annie Wilson sends along this recipe for homemade shortcake that’s been in her family for generations. “It’s a summer favorite that my Grammie used to make, served with strawberries, peaches and other fruit desserts. Simple and quick.”
Makes: 9 servings
Ingredients
• 2/3 cup sugar
• ¼ cup shortening
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ cup whole milk
• 1 cup heavy whipping cream, whipped
• 1 ½ quarts fresh or frozen strawberries, sliced
Directions
Cream sugar and shortening in a bowl. Add egg and vanilla, and beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-inch square baking pan. Bake at 350 degrees for 20-25 minutes, then cool on a wire rack.
Cut into nine servings. Split each horizontally and fill with whipped cream and strawberries or other fruit. Replace top of cake; garnish with a spoonful of whipped cream and more berries. Serve immediately.
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