Strawberry Short Cake I

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups flour.
  • 4 teaspoons baking powder.
  • ½ teaspoon salt.
  • 2 teaspoons sugar.
  • ¾ cup milk.
  • ¼ cup butter.


    Mix dry ingredients, sift twice, work in butter with tips of fingers, and add milk gradually. Toss on floured board, divide in two parts. Pat, roll out, and bake twelve minutes in a hot oven in buttered Washington pie or round layer cake tins. Split and spread with butter. Sweeten strawberries to taste, place on back of range until warmed, crush slightly, and put between and on top of Short Cakes; cover top with Cream Sauce I. Allow from one to one and one-half boxes berries to each Short Cake.