(Hmm…I wonder if “Yumm-O” is copyrighted?)
Well, I’m no Rachael Ray, but I love to cook. And bake. And be inventive with food. And be artistic with food. Living with five rather picky eaters (well…I guess Ellie isn’t picky…yet ) has squelched all of this a bit; having peace at the supper table has trumped being adventurous with food for this season of life.
However, last evening we had this delectable treat for dessert, and it was a winner…
Oh my. Who knew how easy it was to actually make shortcakes? It’s so easy! You must try…
1/3 cup of shortening
2 cups flour
2 T sugar
3 t baking powder
1 t salt
3/4 cup milk
Heat oven to 450. Cut shortening into flour, sugar, baking powder and salt in medium bowl until mixture looks like fine crumbs. Stir in milk until just blended.
Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20 – 25 times. Roll 1/2 inch thick. Cut with knife into 6 wedges. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 – 12 minutes or until golden brown.
Split shortcakes horizontally in half while hot. Spread butter on split sides. Fill with strawberries; replace tops. Top with strawberries and sweetened whipped cream.
(The baking and enjoying of these shortcakes was bittersweet, though, I must say. I used my last bit of Canadian baking powder in them. 
Would any of my Canadian readers like to send a care package?)
Jill
June 18, 2010 at 6:37 am
That does look yumm-o Jan! I make strawberry “shortcake” here for all my friends too…but with the family biscuit recipe. Its always a hit b/c Ontarians have only ever had sponge cake strawberry “shortcake”…which really makes you wonder why they still call it a shortcake when clearly it isn’t any bit a shortcake :OP At least a biscuit is a close cousin to the shortcake…I guess just minus the kneading…I will have to try these too!
Love ya!
Aunt Debie
June 18, 2010 at 9:03 pm
So, now I’m wondering, why is Canadian baking powder better? Not the same?
I’ll do a care package swap…baking powder for A & W rootbeer barrels??? huh, huh??
Ashlee Lemons
June 22, 2010 at 11:35 am
Just tried your recipe tonight, and we all love it! Have you ever made your own whipped cream to go with it to? Homemade whipped cream is the best.
Cari
June 22, 2010 at 7:53 pm
So it still sounds too hard for me to do – But i would be ok with you dropping any extras over here next time you make them!!!
p.s. that photo is fantastic! Food is so hard to photograph- but you did it! My mouth is watering!
Janet
June 23, 2010 at 5:27 am
Yes, Jill, same here. Anglefood cake is what is served with strawberries and whipped cream. I like that too. I think Dave prefers that, actually, but I like the shortcakes.
Debie, the baking powder here has a horrible aluminum taste. Blech! I used to be able to buy a brand at Walmart that stated that it was aluminum free right under the brand name, and it was really good, but they don’t carry it there anymore. I don’t know…does Canadian baking powder have aluminum in it? It doesn’t taste like it does.
Ashlee, so glad you tried the recipe! I agree, homemade whipped cream is the best.
Cari, we’ll have to have you over! And food, for some reason, is my favorite thing to photograph. Maybe because it never moves?