Return to Content

Charlotte's Strawberry Shortcake

by

Yield: Makes 6 to 8 servings.

A Fourth of July tradition at Arrowhead Farm. But the chopped berries are never chilled; Charlotte finds it changes their texture.

Ingredients:

  • 2 cups flour
  • 4 teaspoons baking powder
  • Dash of salt
  • 4 tablespoons butter
  • 2/3 cup milk
  • 1 quart strawberries, hulled and chopped
  • 3/4 cup sugar, mixed with chopped berries and let set at room temperature
  • 1 cup heavy cream, whipped

Instructions:

Sift together flour, baking powder, and salt. Using your fingers, lightly rub butter into the flour mixture until coarse crumbs form. Gradually add milk, stirring after each addition until the dough forms a ball. Put into a lightly greased (Charlotte uses butter for flavor) shallow 9- or 10-inch cake pan, pushing the dough out to the edges. Bake at 400 degrees F for about 20 minutes. Remove from pan, split, butter, and cut into wedges. Add sugared strawberries and serve hot with whipped cream. If you prefer, pouring cream may be used rather than the whipped.
Updated Tuesday, September 18th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order