Strawberry Shortcake for Chelsea


CORRECTED VERSION. Apologies to those who make the baking soda version *Teddy*.

Do not buy those crappy yellow sponge cakes from the supermarket.  Instead, make these.

first slice up fresh local strawberries in season
and have some whipped cream ready …

2 c flour
4 t baking powder
1 t salt
1-2 T sugar
5 T butter
2/3 milk

Preheat oven to 400° and butter a cake pan or small cookie sheet.  Mix dry ingredients in a bowl.  Cut in the butter with a fork or pastry blender until it resembles course meal.  Add milk slowly until the dough just comes together to form a ball.  Knead on a floured surface for a minute, then roll the dough into  a rough circle about 3/4 inch thick and place in the pan.  Before baking “cut” into 8 pieces with a fork by poking holes close together bisecting the circle in a 4 lines – like cutting a pie.  Bake 12 minutes, or until nicely lightly browned.

Serve warm (not hot) piled with lots of strawberries and whipped cream.

Love Aunt Deb

strawberries

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