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Double Strawberry Shortcake

Canadian.kitchen's picture
Ingredients
  Strawberries 1 Quart
  Granulated sugar 3⁄4 Cup (12 tbs)
  Sifted pastry flour 2 Cup (32 tbs)
  Baking powder 3 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Corn oil 1⁄3 Cup (5.33 tbs)
  Eggs 2 , separated
  Lemon juice 2 Tablespoon
  Lemon/1 teaspoon dehydrated grated lemon peel 1 , rind grated
  Almond extract 5 Drop
  Salt 1 Pinch
  Sugar 1⁄4 Cup (4 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
Directions

Wash, hull and sort strawberries.
Pick out and slice any that are soft or under ripe.
Add enough sliced good berries to make 1 cup, and spread in well-greased 8- or 9-inch ring mold.
Sprinkle with 1/4 cup sugar.
Halve remaining berries.
Sweeten to taste with 1/2 cup sugar and refrigerate. Sift next 4 ingredients together in bowl.
Combine milk, corn oil, egg yolks, lemon juice, rind and almond extract, and stir into dry ingredients.
Beat until blended; then pour over berries in prepared pan, and bake at 450 °F. 2,5 minutes.
Invert shortcake on cookie sheet.
Beat egg whites and salt until soft peaks form.
Add 1 /4 cup sugar gradually, and continue beating until stiff.
Spread over shortcake, and bake at 350°F. 5-6 minutes.
Serve warm with reserved sweetened berries and whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Snack
Method: 
Baked
Drink: 
Alcohol
Interest: 
Party
Servings: 
8

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