My Great-Great Grandma's from Scratch Strawberry Shortcake Recipe
Servings: 12
Ingredients
Pie Crust
- 2 cups all-purpose flour unbleached
- 1 cup coconut oil shortening {or lard like my great-great-grandma used} or Crisco
- 1 tsp Salt
- 1/4 cup cold water + 1 TBS if necessary
Strawberries
- 3 quarts organic strawberries
- 1/3-1/2 cup organic cane sugar
Homemade Whipped Cream {if desired}
- 1 pint heavy whipping cream
- 1 TBS powdered sugar
- 1 tsp vanilla
Instructions
For the strawberries
- Stem and partially crush 3 quarts organic strawberries.
- Add sugar to taste and place in fridge so that it will get nice and juicy.
For the crust
- Preheat oven to 400 degrees.
- Mix salt with flour. Cut in shortening with the edge of a spoon until all the flour is used and the mixture resembles crumbles.
- Sprinkle water on top and stir until the mass holds together.
- Place on floured board and knead lightly just until the dough can be rolled. Work in as little flour as possible.
- Divide dough into 6 portions. Roll each into thin, flat circles. Put circles on cookie sheets and back until browned to suit, 18-22 minutes.
For the whipped cream
- Add cream, powdered sugar, and vanilla and beat to desired consistency.
To Assemble Shortcake
- Place crusts and berries together in large bowl, starting with the crust and alternating with the berries.
- Don't be stingy with the berries, my grandma said. It's better to not use all the crusts if there's a shortage of berries.
- Add whipped cream to individual serving bowls.
Nutrition
Serving: 1g | Calories: 459kcal | Carbohydrates: 41g | Protein: 5g | Fat: 33g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 207mg | Potassium: 422mg | Fiber: 5g | Sugar: 18g | Vitamin A: 608IU | Vitamin C: 139mg | Calcium: 67mg | Iron: 2mg