Appalachia Appalachian Food

Strawberry Shortcake

Mothers day cake

The last week has been a busy one for us and I’ve been plum tuckered out to say the least. The girls were feeling bad for me and asked if they could do something special to help me out for Mother’s Day. I said “SURE! I always make a recipe to share on the Blind Pig on Mondays and I’ve been so busy the last 2 weeks that I haven’t had time to make something for this Monday. How about you make an old fashioned strawberry shortcake? I can share it on the blog and I can eat it for my Mother’s Day treat.”

The girls agreed to help. Chatter decided she’d do the cooking and Chitter could document the whole process for the blog. Chatter found a recipe she liked in my Southern Living Cookbook.

Strawberry Shortcake

  • 1 quart strawberries sliced
  • 1/2 cup sugar
  • 2 cups plain flour (all purpose)
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1/2 cup butter cut into small pieces
  • 1/2 cup milk
  • 2 large eggs separated
  • 1/4 cup sugar

Sprinkle sliced strawberries with 1/2 cup sugar-stir. Cover and chill.

Strawberry Shortcake

Combine flour, baking powder, salt, and 1/4 cup sugar.

Cut butter into flour mixture using a pastry knife until the mixture is crumbly.

Strawberry shortcake that not too sweet

Combine milk and egg yolks-beat well. Add to flour mixture and mix with a fork until a soft dough forms.

Easy strawberry shortcake

Divide dough into 2 halves. Press each half into a greased 9 inch cake pan. The dough is sticky-you can wet your fingers to make it a little easier to pat down.

Beat reserved egg whites until stiff. Half egg whites and gently spread over each dough layer. Sprinkle egg whites with 1/4 cup sugar.

Simple strawberry shortcake

Bake at 450 for 8 minutes or until golden brown. Allow cakes to cool on a wire rack.

While the cake is baking, whip up some homemade whipping cream or get your store bought whipped cream ready to use.

If you’d like to serve the entire cake at a meal: place one cake layer on a serving plate and spread half of the whipped cream over layer and arrange half of the sliced strawberries on top. Repeat with other layer.

Since we knew we wouldn’t eat the cake all at once-we decided to add the whipped cream and strawberries to each slice of cake as we cut it. That way the cake wouldn’t get soggy.

Adding the beaten egg whites sprinkled with sugar to the top of the dough really gives the cake a nice crunch which contrasts with the soft berries and creamy topping.

Old fashioned strawberry shortcake

Strawberry Shortcake is one of the finer things in life and having 2 cute girls make it for me makes it even nicer.

Tipper

 

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26 Comments

  • Reply
    Bill Burnett
    May 11, 2015 at 7:27 pm

    One of my favorite food groups! My beloved Bride made a wonderful Soggy Strawberry Shortcake last week, I thought about bringing it to the CWTC Celebration Saturday but when I found out Jim Casada was coming I was afraid that between the two of us everyone else would get their feelings hurt so I did the honorable thing and have suffered through almost all of it by myself. Man the sacrifice I made to keep from offending everyone else. My bride and I enjoyed “The Pressley Girls” tremendously at the get together. Thanks for attending and sharing your talents.

  • Reply
    Ken
    May 11, 2015 at 7:00 pm

    Tipper,
    I started to mention earlier, but
    that Beverly sure has an imagination. She could write a
    great children’s storybook about
    Fairies and stuff…Ken

  • Reply
    George Pettie
    May 11, 2015 at 6:49 pm

    That there’s some good recipe photography. And them’s some good girls. It’s evident that you’re very proud of them, and rightly so. Anyone would be lucky to have such delightful and talented progeny.

  • Reply
    dolores
    May 11, 2015 at 6:18 pm

    My hat’s off to those wonderful girls. I must try this recipe. I love strawberry shortcake. Thanks girls.

  • Reply
    Tipper
    May 11, 2015 at 3:48 pm

    B- I think it was the lanterns : )
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    Ken
    May 11, 2015 at 12:58 pm

    Tipper,
    Looks like you taught your twins
    well, I can’t tell any difference,
    but hope you’ve recovered from
    being tired. A nice Mother’s Day
    treat! …Ken

  • Reply
    Ed Ammons
    May 11, 2015 at 12:50 pm

    I love soggy shortcake. If it gets too soggy to eat with a fork, I’ll grab a spoon and keep a diggin. Now, If I only has a couple of lovely young ladies to make me one.

  • Reply
    Sue Crane
    May 11, 2015 at 11:23 am

    yum — love the egg white layer, must try that. Hope your Mother’s Day was happy and filled with love (and I know you probably had music).

  • Reply
    Ann Applegarth
    May 11, 2015 at 11:17 am

    I forgot to say that I intend to try the girls’ recipe!
    Also, I’ll forward this to my chef son Tom Hudgens (author of The Commonsense Cookbook) who remembers when we used to have nothing but all the strawberry shortcake we could eat for supper once a year when the berries were at their peak!

  • Reply
    Ann Applegarth
    May 11, 2015 at 11:15 am

    Oh, my, how beautiful! Glad you were properly honored on Mother’s Day, Tipper! My family made shortcake with ordinary biscuit dough, adding 2 T. sugar and using half cream and half milk for the liquid and making each one double sized.
    Mama baked the biscuits at the last minute, split them, and buttered them generously while they were hot, put one in each bowl, then poured on the sugared berries. We passed a pitcher of cream (can’t get that any more, so now I use half ‘n half) and everyone added as much cream as they wanted.

  • Reply
    Lisa Snuggs
    May 11, 2015 at 9:07 am

    I can’t decide which is sweeter, the strawberry shortcake or the girls! Great job!

  • Reply
    Steve in tn
    May 11, 2015 at 8:50 am

    You just can’t beat strawberry shortcake. Like tomatoes .. Best when fresh … Even better homegrown.

  • Reply
    Ron Stephens
    May 11, 2015 at 8:26 am

    And sliced strawberries look like little red hearts ! Love your last little paragraph. It says so much in a few words.

  • Reply
    e
    May 11, 2015 at 8:18 am

    Cute cooks and culinary artistry! How they go together!
    And I’m sure the special Mother’s Day treat was enjoyable and greatly appreciated! And the step-by-step procedures for making were colorful, informative and easy to follow! Thanks Chatter and Chitter for arousing our appetites for homemade strawberry cake! I’ve never done the egg-whites with the batter before, but plan to try it!

  • Reply
    Henry Horton
    May 11, 2015 at 7:56 am

    Yeah! REAL strawberry shortcake like my Mama used to make…biscuit like not cake like. Now if i just had some to go with my mornin coffee. Uuuhummm!

  • Reply
    Gayle Larson
    May 11, 2015 at 7:55 am

    Sounds like a great recipe. I have become lazy since I retired. It seems easier to buy an angel food cake at Ingles and top with strawberries and cool-whip.
    Think I will try this recipe and find out what good is again.

  • Reply
    Jim Casada
    May 11, 2015 at 7:48 am

    Tipper–Sounds like you had a mighty fine Mother’s Day treat, and that surely helped ease the tuckered out feeling. As for the girls, judging by the vocal and physical energy on display at the Carolina Wood Turning Company gathering on Saturday, they’ve got enough anti-tuckered out medicine stored up in their young selves to cover the whole Pressley clan for a week.
    It was good to see the three of you at the CWTC gathering (along with other Blind Piggers like Bill Burnett, and rest assured that for my family, with all those links to the plant, the reunion was a great one for uplifting spirits.
    Jim Casada

  • Reply
    Mommar6
    May 11, 2015 at 7:48 am

    Sweet daughters. They did great too. Bet you loved your shortcake.

  • Reply
    Patsy
    May 11, 2015 at 7:46 am

    Shortcake looks yummy and you are truly blessed to have beautiful daughters to make it for you! Glad you had a good “Mother’s Day”!

  • Reply
    Sheryl Paul
    May 11, 2015 at 7:29 am

    How sweet of the girls to help. This is one of my favorites.

  • Reply
    Sheryl Paul
    May 11, 2015 at 7:29 am

    How sweet of the girls to help. This is one of my favorites.

  • Reply
    Sheryl Paul
    May 11, 2015 at 7:29 am

    How sweet of the girls to help. This is one of my favorites.

  • Reply
    Sheryl Paul
    May 11, 2015 at 7:29 am

    How sweet of the girls to help. This is one of my favorites.

  • Reply
    Miss Cindy
    May 11, 2015 at 7:29 am

    Since I was invited to the Mother’s Day Dinner I got to have this Strawberry Shortcake for desert. It was fantastic. The whole dinner was fantastic and the whole family cooked it.
    When I arrived Tip and the girls were at Paul’s practicing their music, like they do every Sunday afternoon. Part of the dinner was already prepared and the Deer Hunter was making biscuits and mashing potatoes. He makes fine biscuits and……are you ready for this…..he washes the dishes as he goes!
    It was a wonderful meal, a divine desert, and a grand honoring of the two mothers present.
    What more could any mother want!

  • Reply
    Barb Wright
    May 11, 2015 at 7:23 am

    Aww,how sweet(no pun!)!! I am jealous,tho’..up here the strawberries are just beginning to blossom. Our fresh shortcake is still aways off!!Belated Mother’s Day wishes to you!

  • Reply
    b. Ruth
    May 11, 2015 at 7:13 am

    Tipper,
    This sounds so good. It almost looks like a large scone…
    Please don’t give me one of those cupped sponge thingys from years past, for the base of my berries and cream. I think they taste like cardboard…
    We use angel food cake or a good pound cake or if on hand just a good fluffy biscuit…
    Home grown strawberries are in here. I put some early ones in the freezer week before last. The big Dayton Strawberry festival was this past weekend. I hope to get more berries this week…They are so good…
    Thanks for the recipe girls, you did a fine job of it and I know your Mom appreciated you documenting the recipe for the readers…
    Thanks Tipper,
    PS…
    Did you notice that our fireflies/lightning bugs were later this year? I guess when the rain/humidity was up, it was just too cold…and when the temperature started getting warmer, the humidity was down…
    Well, when the humidity moved in this weekend and the temperature rose to the muggy 89/90 range on Friday, Sat and Sunday I saw them increasing in abundance…finally last night the tops of our trees looked like sparkling Christmas lights…just beautiful! OR WAS THAT THOSE WOODLAND FAEIRIES CARRYING LANTERNS?

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