old-fashioned shortcake

Name: Old-Fashioned Shortcake
Yield: 6
Cuisine: American
Ingredients: ## FRESH STRAWBERRIES (OR OTHER FRESH FRUIT); 2-3 cup(s) fresh strawberries, halved; 2-3 tablespoon(s) sugar; ## OLD-FASHIONED SHORTCAKE:; 2 cup(s) sifted all purpose flour; 2 tablespoon(s) sugar; 3 teaspoon(s) baking powder; 3/4 teaspoon(s) salt; 1/2 cup(s) butter; 1/2 cup(s) undiluted carnation evaporated milk; 1/4 cup(s) water; ## CARNATION WHIPPED TOPPING:; 1 1/4 cup(s) undiluted carnation evaporated milk; 2 tablespoon(s) lemon juice; 2/3 cup(s) sugar; 1 teaspoon(s) vanilla

(1 RATING)

250 Pinches 3 Photos

Marcia McCance

Stone Mountain, GA

Updated on Mar 25, 2013

Mom was always on the lookout for recipes. She got this one from a leaflet by Carnation Milk. I remember her making this one and it was delightful. It is a true "short cake" the old fashioned way. Topped with strawberries, or any fruit, it is excellent. The short cake is crumbly, the fruit is sweet, the whipped evaporated milk is luscious and soft. What a texture and taste sensation! It takes one can to make both parts of this recipe. Super easy with an eye popping presentation -- who doesn't love strawberry shortcake? Enjoy!!

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The picture from the old and folded leaflet -- the shortcake is cut into two pieces, layered with fruit in the middle and on top -- and covered with whipped topping. Mmmmmmm!!

prep time

cook time

method Bake

yield 6 three-inch shortcakes

Ingredients

FRESH STRAWBERRIES (OR OTHER FRESH FRUIT)
2-3 cups fresh strawberries, halved
2-3 tablespoons sugar
OLD-FASHIONED SHORTCAKE:
2 cups sifted all purpose flour
2 tablespoons sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup butter
1/2 cup undiluted carnation evaporated milk
1/4 cup water
CARNATION WHIPPED TOPPING:
1 1/4 cups undiluted carnation evaporated milk
2 tablespoons lemon juice
2/3 cup sugar
1 teaspoon vanilla

How To Make old-fashioned shortcake

Step 1

FRUIT: Prepare fruit by washing and cutting as needed. Sprinkle with sugar and set aside. (May use any that you like: strawberry, blueberry, peaches, apricot, raspberry, cherry -- even canned if you're in a pinch, but fresh is SO much better)

Step 2

SHORTCAKE: Sift the dry ingredients. Cut in shortening until resembles coarse corn meal.
Step 3

NOTE: If you use self-rising flour, omit baking powder and salt, and decrease liquid if necessary
Step 4

Combine milk and water and add to dry ingredients all at once. Mix with a fork until moistened.
Step 5

Turn out on lightly floured surface and knead 10 to 15 times.
Step 6

Roll or pat 1/2-inch thick, cut with floured biscuit cutter (or drinking glass)--(should get about 6 individual shortcakes -- form scraps into one more if possible -- can make more with smaller diameter glass for smaller portions)
Step 7

Bake 450 F on ungreased baking sheet for 10-12 minutes
Step 8

WHIPPED TOPPING: Put milk in a covered mixing bowl and place in freezer for 15-20 minutes (until soft crystals form in the milk)
Step 9

Remove from freezer and whip until stiff (about 1 minute) (if you've never done this before, you'll be surprised at how wonderfully well it whips)
Step 10

Add lemon juice and continue whipping until VERY stiff. (It will triple in volume)
Step 11

Beat in sugar and vanilla.
Step 12

ASSEMBLY: Split shortcakes in half with a fork or knife. Place half on plate and cover with fruit. Top with other biscuit half, and more fruit. Spoon the whipped topping over all and serve immediately.
Step 13

Some people like to put a little butter on the biscuit before putting the fruit on. Even a sprinkle of cinnamon sugar with the butter -- Up to you!
Step 14

For a nice video on whipping evaporated milk watch this: http://www.southernplate.com/2013/10/how-to-make-whipped-cream-with-canned-evaporated-milk.html
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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