Today I tried to make strawberry shortcake. I used an old 1979 recipe from this cookbook.
I really wish I would have used more of my bakers instinct when it came to the dough, I am not sure if the size really worked but I tried hard. I used the recipe by the book except for one ingredient and that was the shortening, I used butter instead, seeing as I did not buy my organic shortening this month. I have previously tried it for many things and decided that I did not need to buy it anymore. But alas now I guess I could have used some. I think by replacing that ingredient that I came up with a more of a pound cake. But more on that later.
Here are some pictures of my book, the recipe and a picture from the book of the cake I wanted to make.
I first measured out the dry ingredients, then crumbled in the butter, then made a well and added the milk and the eggs. I then made a dough and shaped the cakes. Then put them into my new cake pans which I had prepped, with some oil and flour so they would not stick. They looked too thick they felt too thick and if I were to have been smarter I would have made several more cakes and not just a very heavy double layered large one. This dough seems like it would have been better in a smaller scale like for biscuits both sweet and savory.
Here is a picture of when I took the cakes out and started assembling my shortcake-poundcake layers. I started with some powdered sugar which is shown here. And I also made some homemade whipped cream, and had some frozen berrys in a small cast iron defrosting in the oven.
I started to assemble my cake and I made a layer of berries and whipped cream on the first cake and then topped with the second cake layer. I then did the same thing to the top layer. I started with berries and topped with whipped cream all around then drizzled the sauce from the berry pan over the cakes. It looked wonderful, here are the pictures.
We all ate it, although it was a little bit heavier then expected. Its was only after I shared some with my neighbor that she said it tasted more like a poundcake, hence why I have been calling it such.
Well heres to another 1970’s recipe ressurection, even though I think I could have followed the directions better, I am happy enough with the results to eat it.