Old-Fashioned Shortcake

A little vague about what they mean by sweetened sliced strawberries, aren’t they? I’d be inclined to macerate them if not told otherwise. There are lots of ways to do that, but assuming two pints of strawberries before slicing, I’d go with half a cup of granulated sugar, two tablespoons of honey, four tablespoons of Grand Marnier (or orange juice if you don’t like liquor), the zest of a lemon and a dash of vanilla. Mix everything together and let sit in the fridge for two hours.

From a box sold in Columbiaville, Michigan.

Old-Fashioned Shortcake (as written on the card)

2 cups sifted flour
3 tsp. baking powder
1 tsp. salt
1/2 c. sugar
6 T. shortening
2/3 to 3/4 c. milk
sweetened sliced straw-berries
whipped cream

Sift together flour, baking powder, salt and sugar.

Cut or rub in shortening. Add milk to form a soft dough.

Turn onto lightly floured board and knead gently 1/2 minute.

Pat or roll into a rectangle 8 by 6 inches. Cut into 2 1/2 inch squares.

Bake on ungreased baking sheet at 450 degrees for 10 or 12 minutes. Split crosswise. Cover with sweetened berries and whipped cream.

Makes 6 servings.

Macerated Strawberries (provided by Yesterdish since the card didn’t describe sweetened sliced berries)

2 pints strawberries, washed, hulled and sliced
1/2 cup granulated sugar
2 Tbsp. honey
4 Tbsp. Grand Marnier
the zest of one lemon
dash of vanilla

Combine all ingredients in a bowl. Refrigerate for two hours or until berries soften.

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