Many years ago, my grandparents had strawberry shortcake for their wedding cake. Every year, they celebrated their anniversary with strawberry shortcake. Throughout my childhood, my family joined them to celebrate. Even after my grandfather died, after 64 years of marriage, my grandmother continued to celebrate with strawberry shortcake. My grandma is now gone too, but I still like to have strawberry shortcake and think of my grandparents on June 30. Sixty-four years of marriage, four children, sixteen grandchildren, and I don’t even know how many great-grandchildren (yes, I could figure it out, but I don’t know the number off the top of my head 🙂 ) – they’ve left quite a legacy.
Here’s the recipe I used yesterday:
3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
2/3 cup milk
2 cups whipped heavy cream
1.Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
2.Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3.In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
4.Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
5.Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
It was also CSA day – a vegetable share and a fruit share this week. Here’s what we got:
Green top red beets, mini green and red romaine, scallions, broccoli, summer squash, garlic scapes, napa cabbage, strawberries, salad mix, fennel, sugarone grapes, sweet scarlet yellow peaches, blueberries, sunset papayas, flavor supreme pluots, hass avocadoes, and Arctic sweet white nectarines.
As you can imagine, our fruit share items aren’t grown locally. The draw for the fruit share has more to do with farm practices than where the food is grown. More on that some other time, perhaps…
Happy Friday to you!!