Mamma's Strawberry Shortcake

Last week my Man and I took a short trip for a pastor's conference.  We "farmed-out" the kids to both sets of our parents.  When we met Pappa and Mamma to pick up Cole after our trip, Pappa gave us the most beautiful strawberries that he'd picked.  They were big and sweet and...

 ...juicy!

This single act of sharing set into motion strawberry cravings of large proportions which sent us off to the store for more strawberries.  The berries at the store were also big and sweet and juicy.

We decided that there was nothing left to do but make one of Mamma's simple and delicious shortcakes. 

Unfortunately, as I gathered the ingredients, I discovered that I was out of baking powder. Then I did what every modern housewife does when in a pickle, I stepped to the computer and Googled the possible substitutions for baking powder.  

A simple substitution was possible from what I had in stock, so onward we charged.  The recipe is simple, straightforward, and can be made without a mixer.  

(Without an electric mixer anyway. The mixer used for this recipe is none other than Strawberry Short-Kate!)

The recipe is also included at the bottom of this post.

First the flour...

Then the clever baking powder substitute which is for one teaspoon of baking powder, substitute 1/2 teaspoon cream of tarter and 1/4 teaspoon baking soda. 

 (Doubled in this recipe that calls for 2 teaspoons of baking powder.)

Add sugar and salt, and stir with fork or whisk until well combined.

Next come the wet ingredients:  milk, very soft butter, and an egg.

Stir together until very stiff batter/dough is formed.

Place in a greased 8 or 9 inch round pan and bake for about 20 minutes at 400 degrees.

Meanwhile on the other side of the kitchen...

Strawberry Girl is capping strawberries with a spoon.

A spoon and some "Hello Blue" fingernails!

Once capped, the berries are sliced with my Pampered Chef egg slicer.  

Don't ya love a good multi-tasker?

...and bright blue nails?

Sliced and ready to go, sugar (about 1/2 to 3/4 cup) is added to "bring on the juice"!

If you can stand to let them sit for a minute or ten, the strawberries will reward you with some wonderful red juice. 

All the better to pour over the warm shortcake that has just finished baking...

We like to cut ours into wedges and then cut each wedge in half like a sandwich before loading it down with the strawberries.

Looks like perfection?  Almost...

It can't be totally complete without a scoop or two of ice cream and maybe some milk or some whipped cream to finish it off.

Strawberry Girl likes hers with the works!

Strawberry Short-Kate wants little more than the berries themselves.  But she DOES want her very own bowl.

So does her Daddy.

We made two shortcakes and enjoyed one of them with strawberries and milk the next morning too!  Here's the recipe:

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

6 Tablespoons sugar

3/4 cup milk

3 Tablespoons very soft butter

1 egg

(My Mother-in-law says to dot the top of the shortcake with butter before you bake it for a golden crust.)

Bake for 20 minutes at 400 degrees. Enjoy!!