STRAWBERRY SHORTCAKE WITH PIONEER PIE CRUST


Bonnie D. Recipe

By Bonnie D. Utahn


Rating:
Serves:
6
Prep Time:
Cook Time:
Method:
No-Cook or Other
Comments:

This recipe has been in both our families for over a hundred years before any of us were born. It is a very simple recipe made from a time when life was more simple, and only simple ingredients were on hand for cooking and baking. It is a Strawberry Shortcake with golden brown ribbons of baked pie crust, and sweetened strawberries. Served with a dollop of rich whipped cream on top. Grandma would make a pie, and then we would have shortcake with the scraps of dough leftover from rolling out the crust and any berries available, blueberries, blackberries or strawberries, or peaches. Most of the time, it was served with just a spoon full of cream instead of whipped cream.
Take a walk back in time, and know that this dessert was enjoyed many years before my father and his mother were born! Enjoy!

The photo is my own, the recipe belongs to the pioneer women who traveled west from the east by covered wagon, and who made their homes in the golden western states. It took great courage and faith for these easterners to travel through uncharted territories, facing dangers from hostile tribes of indians and the harshness of inclement weather. My husband tells a story of one of his aunts, who traveled west all the way from MO. She lay on a flat rock and gave birth while the Indians were attacking the wagon train. This story was written in a family journal.

Ingredients

6
cups sliced strawberries (2 cups macerated)
1/2
cup of white sugar
1
pie crust cut into strips 1/2 inch wide and baked.
sweetened whipped cream

Directions Step-By-Step

1
PREPARE THE CRUST:
You can use your favorite pie crust, or use a store bought crust for convenience. Place the crust on the bread board and slice it into 1/2 inch strips with a sharp knife. Place the strips on a baking sheet and bake according to pie crust baking instructions.
2
MAKE THE STRAWBERRIES
Take two cups of strawberries and place into a small bowl, add 1/2 cup white sugar. Take a potato masher and mascerate the berries. Pour this mixture over the remaining sliced berries and toss gently.
3
MAKE THE SHORTCAKE
Take a 8 inch glass dish, and layer pie crust strips on the bottom, about 1/2 inch apart. Layer part of the berries on top of the strips. Place another layer of strips, and pour the remaining berries on top. Cover and refrigerate for 2 or 3 hours to let the flavors blend before serving. Serve with a dollop of whipped cream. Enjoy!

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy


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53 Comments

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Bonnie D. Utahn
Jun 12, 2015
I was born in DuQuoin, Illinois, so it is not surprising to me that you had a similar recipe since our families are both from the same state. :) Nice to meet a kindred spirit. Thanks for your comment, Donna! :)
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Donna Wolf djw0512
Jun 12, 2015
When I was growing up, this was the only way we ever made strawberry shortcake. I absolutely love it. My parents were from a little town in Southern Illinois and came from pioneer stock. I am sure that this was necessity. My sister-in-law and my husband had never seen it made this way. They thought you used little sponge cakes. LOL The only difference would be that when I bake the crust I leave it whole an then break it up for the layers. And I put milk rather than whipped cream on mine. But then, you can't go wrong with whipped cream. Hmm think I will head to the kitchen.
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Bonnie D. Utahn
Aug 12, 2012
I bet that was good mixed that way! Whatever you have on hand is what I say! :D Thanks for trying it, Connie. Lots of pioneer women are smiling down on us.
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Connie Ottman cottman
Aug 12, 2012
Bonnie: This recipe is wonderful. Loved the ribbions. I didn't have quite enough strawberries so I added some peaches to the mix. Delicious:)
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Connie Ottman cottman
Aug 12, 2012
I tried this recipe and say it's Family Tested & Approved!