Traditional Strawberry Shortcake
Created by Stella Standard’s CookbookCourse: Desserts
Season(s): Summer
Ingredients
- 2/3 cup honey
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon soda
- 1 teaspoon salt
- 1/2 cup butter
- 4 tablespoons yogurt
- 1/2 cup milk
- butter & flour for pan
- 2 quarts strawberries
- yogurt sweetened with maple syrup
Instructions
Wash berries and reserve 1 cup for the top. Put remaining berries in a bowl, pierce well with fork but do not crush. Pour on honey and set aside at room temp.The dough must be baked just before serving. Sift the dry ingredients and cut in butter. Mix the yogurt with ½ cup milk and add to dough. Add more milk as needed to make stiff but soft dough.
With minimum of handling, pat the dough into 2 greased & floured 8” pans and bake 15 min at 350o F until light brown.
To serve, pierce the baked dough a few times with a fork. Cut each piece of dough into 6 pieces and place one piece on each serving plate. Put a spoonful of berries on each piece, cover with the second piece of dough. Add a second spoonful of berries and decorate with whole berries. Spoon the maple yogurt on top and serve immediately.
How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets