Strawberry Short Cake I
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons sugar
- ¾ cup milk
- ¼ cup butter
Steps
- Mix dry ingredients, sift twice, work in butter with tips of fingers, and add milk gradually. Toss on floured board, divide in two parts. Pat, roll out, and bake twelve minutes in a hot oven in buttered Washington pie or round layer cake tins. Split, and spread with butter. Sweeten strawberries to taste, place on back of range until warmed, crush slightly, and put between and on top of Short Cakes; cover top with Cream Sauce I.
More recipes with flour, baking powder, milk or butter
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.