Country Style Strawberry Shortcake

Reader Contribution by Sherry Leverich Tucker
Published on March 17, 2011
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We are a house of fruit eaters, and are always looking forward to the next fruit coming ripe throughout the growing season of the year. Berries are among our favorite. This time of the year we really start craving strawberries, for we know they will be the first of the yummy berries available. Strawberry Shortcake is a wonderful way to compliment this yummy berry. Traditional shortcake with biscuits and whipped cream, or a lighter version with angel food cake and whipped topping are both wonderful. What I am going to share today is a country version that my husbands family grew up with, made lovingly by their grandmother.

My husband’s grandmother was a wonderful country woman. She knew how to cook hearty country meals that left no one hungry. Grandma Rozetta was also amazing with desserts and made wonderful pies. She passed away 3 years ago, but her cooking methods still resonate with us today. Before I met Grandma Rozetta I had never even heard of a “boiling water crust”. I knew how to make a piecrust from my own mother, who had always used the method of cutting the shortening into the flour and adding small amounts of ice-cold water. I was very intrigued by this method and was happy that she would share her recipe and technique with me.

Recipe:

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