06/12/2024
I’ll try to keep this post short, since it’s about strawberry shortcake…the best way, in my opinion, to use this month’s fresh strawberries. The recipe attached is what I believe is my mother’s original recipe for the shortcake—I think she got it from good old Fannie Farmer, and I copied the recipe from the original 1896 edition of the Boston Cooking School cookbook. Super simple and not too sweet: Forget cooking the strawberries, just cut them up and mix them with a little white sugar and let them sit in the fridge for a while. Also forget “Cream Sauce 1” and buttering the split cakes after baking. My tip is to spread whipped cream on top of the split shortcake, then pile the strawberries on, so you avoid the dreaded soggy/disintegrated biscuit syndrome! Also, you can make individual cakes, just as you’d make biscuits
