1937 Strawberry Shortcake Recipe

Ingredients for 1937 Strawberry Shortcake

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup shortening (vegetable or lard)
• 3/4 cup milk
• 1 large egg
• 2 tablespoons melted butter
• Fresh Strawberries
• 1/2 cup granulated sugar (plus extra for strawberries)
• whipped cream, for serving

How to Make 1937 Strawberry Shortcake

1. Preheat oven to 425°F (220°C).
2. In a large bowl, gently toss sliced strawberries with 1/4 cup of sugar. Slightly crush some of the berries for extra juice.
3. Set aside to macerate.
4. In a separate bowl, whisk together flour, salt, and baking powder.
5. Cut in shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
6. Stir in milk and egg until just combined. Do not overmix.
7. Lightly grease an 11x8-inch baking pan.
8. Divide the dough in half.
9. On a lightly floured surface, roll out each half of the dough to fit the baking pan.
10. Place the first portion of rolled-out dough into the prepared pan.
11. Brush with half of the melted butter.
12. Carefully place the second portion of rolled-out dough on top of the first layer.
13. Brush the top with the remaining melted butter.
14. Bake for 20-25 minutes, or until golden brown.
15. Let cool slightly in the pan before cutting into 8 serving pieces.
16. Split each shortcake in half horizontally. Spread the sweetened strawberries between and on top of the split cake layers.
17. Serve immediately with a generous dollop of whipped cream.