Charlotte’s Strawberry Shortcake
A Fourth of July tradition at Arrowhead Farm. But the chopped berries are never chilled; Charlotte finds it changes their texture.
Yield: Makes 6 to 8 servings.
- 2 cups flour
- 4 teaspoons baking powder
- Dash of salt
- 4 tablespoons butter
- 2/3 cup milk
- 1 quart strawberries, hulled and chopped
- 3/4 cup sugar, mixed with chopped berries and let set at room temperature
- 1 cup heavy cream, whipped
Sift together flour, baking powder, and salt. Using your fingers, lightly rub butter into the flour mixture until coarse crumbs form. Gradually add milk, stirring after each addition until the dough forms a ball. Put into a lightly greased (Charlotte uses butter for flavor) shallow 9- or 10-inch cake pan, pushing the dough out to the edges. Bake at 400 degrees F for about 20 minutes. Remove from pan, split, butter, and cut into wedges. Add sugared strawberries and serve hot with whipped cream. If you prefer, pouring cream may be used rather than the whipped.