This is a very old and uniquely Southern version of Strawberry shortcake. It is pure simplicity . It is a shortbread, the high fat to flour ratio making it very delicate.
1 ½ c. shortening-I use half butter and half lard
3 c. flour
1 egg
5 Tbsp. Water
1 tsp. Vinegar
Fresh Strawberries
Sugar to taste
Cut shortening and flour together until crumbly. Mix egg, water and vinegar together and add to flour mixture. Mix with fork and turn dourh out to floured board. Roll out and cut into rough 3-inch squares, or circles if you're feeling fancy. Place on a cookie sheet and bake at 425 degrees for 10 minutes or until lightly browned. Remove from the sheet like delicate cookies to cool, use pieces of foil or cookie sheets for cooling.
Mash half the strawberries to be used and sugar berries to taste. Layer crust and berries and served with top cream (as pictured) or whipped cream (more realistic these days).
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