Fresh Strawberry Shortcake

“Doubtless God could have made a better berry (than the strawberry), but Doubtless, God never did” ~William Allen Butler

We were invited to a friend’s strawberry patch yesterday afternoon to pick 2 ice cream buckets full of red, ripe strawberries. Even the rain and mud couldn’t keep us away from free berries!

I’ve tried twice now to grow strawberries, but each time had only very small plants that soon got choked out by weeds. I’ve learned something each time and I’m almost ready to try it again.

But for now we are feasted on fresh berries! I even made fresh strawberry shortcake for dessert last night.

Strawberry Shortcake

Sift together: 2 cups flour, 2 Tablespoons sugar, 3 teaspoons baking powder, 1/2 tsp. salt.

Cut in 1/2 cup of butter until the mixture is like course crumbs.

Mix together 1 beaten egg and 2/3 cup light cream. Add to dry ingregredients all at once, stirring just enough to moisten.

Drop spoonfuls of dough on a greased cookie sheet and bake at 450 degrees for 10 minutes. Remove from oven.

Split the shortcakes and fill with sweetened berries and whipped cream or ice cream.

“Curly Locks, Curly Locks,
Wilt thou be mine?
Thou shalt not wash dishes,
Nor yet feed the swine;
But sit on a cushion and sew a fine seam
And feed upon strawberries, sugar and cream.”