For those of you with fruit shares, I know it’s pushing it to expect you to still have strawberries left a full 24 hours after the first pickup. They’re just so small and delicious! But if by some miracle of self control you haven’t eaten them all, I highly recommend this extremely easy and shockingly delicious strawberry shortcake recipe.
Pat-in-the-Pan Strawberry Shortcake (family recipe, not sure of the origin)
Take a quart of strawberries. Cut off the leaves and quarter the berries, then add a half cup of sugar and let them sit for an hour. Preheat the oven to 450 and grease the bottom and sides of an 8 inch round pan. Cut 1/3 c. softened (not melted) butter into a mixture of 2 c. flour, 2 T. sugar, 1 T. baking powder, and 1 t. salt until the mixture looks like fine crumbs. Stir in 3/4 c. of milk until it’s just blended, then pat the dough in the pan and bake it 15 to 20 minutes, or until the top is golden brown.
To make whipped cream, take a cup of whipping cream and add a tablespoon of sugar in a chilled bowl, then use a mixer and whip until it’s the consistency you like. In my family we pour milk on our shortcake (which we split in half for more surface area), then strawberries, then whipped cream, but if the milk thing weirds you out, I promise it will still be good. This is a perfect size for four people, or two with nice leftovers.