Old-Fashioned Strawberry Shortcake


  • 2 -1/2 cups all-purpose flour
  • 3/4 tsp salt
  • 3/4 cup butter, cold and cut into pieces
  • 1/3 cup cold water
  • sugar
  • 1-1/2 quarts strawberries, hulled, sliced and sweetened to taste
  • 1 cup (8 ounces) whipped cream, whipped with 1 TBSP confectioner sugar


  1. Stir together flour and salt in mixing bowl. Cut butter into flour with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle water a little at a time over flour mixture, stirring with a fork until dough forms a ball.
  2. Roll out dough on lightly floured board to about 1/4 inch thickness. Cut into 16 large circles with a cookie cutter. Place on ungreased baking sheet and prick with a fork. Chill thoroughly.
  3. Preheat oven to 375 degrees. Bake for 22-24 minutes or until pastry begins to brown.
  4. Serve rounds topped with half of strawberries. Place another pastry round on top of strawberries. Top with remaining strawberries and whipped cream.

Yield: 8 servings