SWEET STRAWBERRY SHORTCAKE

Marilynn Ludwig

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1/4 cup shortening
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup milk or water
  • 1 1/2 cup flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • Strawberries or other fruit

Cream fat; add sugar gradually, continuing the creaming process until all is add. Separate the eggs. Beat the yolks until creaming, add to shortening and sugar mixture and mix well. Sift flour, add baking powder and salt and sift again. Add the flour and milk alternately. Beat the whites of the eggs until stiff and fold into the mixture. Pour into2 well-greased layer cake tins and bake in a moderate oven (375 degree). Turn out and cool. Spread 1 sheet with a laver of sweetened, crushed berries. Cover with other sheet and cover the whole sheet with more berries or fruit. Top with whipped cream.





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