Strawberry Shortcake

 STRAWBERRY SHORTCAKE

It is strawberry season in Istanbul.  Strawberries are everywhere! In the local pazars, in the grocery stores, on handcarts in the street, even in our school cafeteria!  The smell of strawberries is intoxicating and means that a shortcake must be made as soon as possible.
I only make shortcake once or twice a year.  If you look at the ingredients, you will understand why.  There is a reason it tastes to good!
The rest of the time, we just have naked strawberries.  But those are also good!
This shortcake recipe is the one my mom used.  And her mom used.  So really, I only eat strawberry shortcake in memory of my mom.  And because it's really really yummy!

STRAWBERRY SHORTCAKE from Jackie Kilfoyle

Sift together:

2 C flour               

3 t baking powder

3/4 t salt             

3 T sugar

Cut in:

1 C (226g) shortening (here in Istanbul I just use the cheapest margarine)

Stir in:

1 beaten egg                  

1/3 C milk (approximately)

until ingredients are incorporated.  Don't overmix.  Add a little more milk if mixture is too dry.

Pat into 8" greased pan.  Bake at 450 degrees for 20 minutes.  Do not overbake!!

4 C sliced fruit     

1/2 pint heavy cream, whipped

To serve:  Cut the shortcake into wedges.  Cut each wedge in half.  Cover the bottom half with berries and some juice (to soak into the shortcake), put the top of the wedge on top of the berries, then add a dollop of whipped cream.  

YUM!