…and I am not talking about that silly doll from the 80’s either. I was down in Southeastern Virginia last weekend and stumbled across an amazing farm with HUGE produce selection. They had fresh strawberries picked right off their farm, and I felt compelled to pick up a quart without an idea of what to do with them.
I got home, stared at the berries for a bit, and realized that it was time to crank out my moms favorite Strawberry Shortcake recipe – it’s easy, fresh and takes only 10 minutes to put together:
Enjoy:
The What:
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
2 teaspoons sugar
¾ cup milk
¼ cup butter
The How:

• Mix dry ingredients, sift twice, work in butter with tips of fingers, and add milk gradually.
• Toss on floured board, divide in two parts.
• Pat, roll out, and bake twelve minutes in a hot oven in buttered Washington pie or round layer cake tins.
• Split, and spread with butter.
• Sweeten strawberries to taste, place on back of range until warmed, crush slightly, and put between and on top of Short Cakes