Recipe: Strawberry Shortcake

Serves 8

Shortcake:

- Softened butter or use nonstick cooking spray

- 2 cups all-purpose flour

- ¼ cup granulated sugar

- 1 tablespoon baking powder

- ½ teaspoon salt

- Pinch ground nutmeg

- 3 tablespoons cold butter, cut into small pieces

- 3 tablespoons cold shortening, cut into pieces

- 1/3 cup cream, half-and-half or milk

Topping:

- 6 cups strawberries

- ¼ cup granulated sugar

- ¾ cup whipping cream

- 2 tablespoons powdered sugar

- ½ teaspoon vanilla extract

1. To prepare the shortcake: Preheat oven to 400 degrees. Grease or spray a 9-inch round or square cake pan and set aside.

2. Sift together flour, ¼ cup sugar, baking powder, salt and nutmeg into a mixing bowl. Add butter and shortening and cut in with a pastry blender, fork or clean fingers until coarse and crumbly. Add egg and milk, blending just enough to form a dough. (Overworking the dough will toughen it.) Pat into the prepared pan. Set on center rack and bake about 15 to 20 minutes. (A toothpick inserted in the center will have a few crumbs attached.) Cool on a rack.

3. To prepare the berries: About an hour before serving, rinse and hull the berries. Slice into a bowl and mash some of the berries. Sprinkle with ¼ cup sugar and gently stir. Set aside at room temperature; there should be lots of juice when ready to serve. Whip cream with powdered sugar and vanilla to soft peaks; refrigerate until ready to serve.

4. Cut the shortcake into eight pieces. Split each in half and set bottoms on plates. Spoon berries and juice on top and replace tops. Spoon a few more berries with juice on top, followed by a dollop of whipped cream.

From "The Encyclopedia of American Food & Drink" by John Mariani