Strawberry Shortcake No. 2

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 3 eggs, yolks
  • 2 cups pastry flour
  • cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon lemon juice
  • Whites 3 eggs
  • ½ cup water
  • 1 qt. strawberries


Beat yolks; add the sugar, lemon juice and water; then the flour, mixed with the baking powder, and lastly the whites of the eggs. Bake in shallow pans. When cool, split and fill with 1 pint of strawberries, which have been slightly crushed. Make a meringue, by beating the whites of 2 eggs stiff, and add gradually 4 tablespoons powdered sugar. Place on top of cake and garnish with the remainder of the strawberries.