Monday, July 17, 2006

strawberry shortcake with a twist

We are heading for a "heat wave" here in New England, which we define as three days over ninety degrees. My greatgrandmother, who spent her whole life on the Texas coast, would have never understood our cause for alarm. I mention her, even though I never met her, because this shortcake recipe is hers, passed down now over four generations. I've combined it with a recipe I've had for a long time -- Strawberries with Orange Sugar -- to give this old family recipe a bit of a twist. When I was a kid, we made a meal out of Strawberry Shortcake.


2 c fiour
4 t baking powder
1/2 t salt
4 T sugar

Mis dry ingredients well and and cut in
1/2 c shortening
3/4 c milk

Roll dough to 1/2 inch thickness and cut to desired size. Bake in a 450 degree oven for 12-15 minutes.

Strawberries with Orange Sugar

1/4 c sugar
2 strips (1/2 x 2") orange zest, removed with a vegetable peeler and coarsely chopped
2 pints fresh strawberries
1 T fresh lemon juice

Combine sugar and orange zest in food processor until very finely chopped. Put strawberries in a bowl and add orange sugar and lemon juice. Toss and let stand for thirty minutes.

To assemble the shorcakes, cut the cake in half. Put a dollop of whpped cream in the center of the plate and then put the bottom of the cake on top (this holds it in place). Cover with strawberries, then whipped cream, and then the top of the shortcake. Add another layer of strawberries and whipped cream.