My mum's strawberry shortcake. This was one of the desserts we always had at Christmas and family celebrations. The little pinch of nutmeg is what makes the shortcake special.
Ingredients
Serves 4–6
- 1½ cups flour
- 2½ tsp baking powder
- 1 tbsp sugar
- Pinch of nutmeg — important
- ¼ tsp salt
- ½ cup butter
- ⅓–½ cup milk
- Melted butter
- 1 quart plus fresh strawberries
- 1 quart whipping cream
If using 2% milk, make half of the milk amount coffee cream.
Method
1. Sift together the flour, baking powder, sugar, salt and nutmeg.
2. Blend in the butter with a pastry blender.
3. Add enough milk to make a soft, crumbly dough.
4. Divide the dough in half. Roll each half out to about ½ inch thick and place each into a greased pie plate.
5. Bake at 450°F for about 15 minutes, or until golden brown.
6. Crush half the strawberries with a potato masher and add sugar to taste.
7. Brush the crust of one cake with melted butter and add about two-thirds of the crushed berries.
8. Place the second cake on top and brush again with melted butter.
9. Add the remaining crushed berries and the remaining whole berries.
10. Serve with whipped cream.
Hint: You can double the shortcake, but make the recipe twice instead of simply doubling the ingredients. It tastes better that way.
