Mom's Strawberry Shortcake

The patch is old, the berries are small but plentiful,

the mosquitoes are hungry but a stiff breeze is keeping them at bay today!

The birds are getting their fair share but we are too.

It's strawberry season over here - yay!

It's time to make the annual batch of Mom's Strawberry Shortcakes.

Always a treat!

This is how she wrote the recipe and I copied it onto the back of an October, 1975 calendar page

while sitting at her kitchen table - oh the memories!

Tried and true, this recipe!

2 Cups flour – good and full

4 tsp. heaping baking powder

¼ Cup Lard (yes lard - the real deal)

½ Cup Butter

2 Tbsp. full sugar

Salt - 1/2 tsp.

1 Cup milk – I’ve used buttermilk as well with good results

Mix dry ingredients and cut in the lard and butter.

Gradually mix in the milk with a spoon.

Spoon into ungreased tart tins and bake at 350F for 30-35 minutes.

Remove from oven and brush tops with melted butter - an important step for that special flavour!

Serve warm and topped with sweetened strawberries and vanilla ice-cream.

Makes approx. 1 dozen.

Bake till slightly browned 

and crispy.

Brush the melted butter on the hot

shortcakes to soften the tops

and make them taste extra good.

The official taste tester!

And then this happened today ... our little schnigglefritz graduated!

Milverton Nursery School 2018/2019

Well done ........... Noa!!!

Till next time ......... savouring the strawberries while they last and spending the day with our graduate.