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A Classic

May 21, 2013

Cooking doesn’t have to be complicated. Some of the best recipes are simple, classic recipes. My Mom was a simple, classic cook. She made things like mashed potatoes and gravy, fried chicken with noodles, ham loaf, meat loaf, green beans, and Lima beans. She cooked quite often using the crock pot. When I was growing up, she didn’t use recipes in her daily cooking. She cooked from memory. She had made those dishes thousands of times. When she wanted to make something a little extra special, though, like chocolate crinkles for my sister’s birthday, she relied on another simple, classic: the Better Homes and Gardens Cook Book.


As Stephanie informed us in her post last Friday, strawberry season is upon us. I picked up a carton of Furhmann Orchards’ strawberries at The Wild Ramp on Saturday. They are ripe, red, sweet, and delicious, and moving quickly off the shelves at The Wild Ramp. They didn’t last long at my house either. I made individual strawberry shortcakes and used my Mom’s old standby to find the perfect recipe.


STRAWBERRY SHORTCAKE (from Better Homes and Gardens Cook Book)


  • 6 cups sliced strawberries
  • 1/2 cup sugar
  • 2 cups all-purpose flour (You can purchase Weisenberger Flour Mill flour at TWR.)
  • 2 teaspoons baking powder
  • 1/2 cup butter
  • 1 beaten egg (You can purchase a variety of farm fresh eggs at TWR. I used an Avalon Farm egg.)
  • 2/3 cup milk (You can purchase Snowville Creamery milk at TWR.)
  • 1 cup of whipping cream (SEE RECIPE BELOW.)


In a small bowl stir together the strawberries and 1/4 cup of the sugar (Furhmann Orchards’ strawberries are so sweet, you won’t need to use that much sugar.) Set aside. Stir together remaining sugar, the flour, and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture. Stir just to moisten. Spread the dough into a greased 8 x1 1/2-inch round baking pan. Bake in 450 degree oven for 15 to 18 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan. Split into 2 layers. Spoon half of the whipped cream and strawberries over bottom layer. Replace the top layer. Top with remaining berries and whipped cream. (I used a drinking glass to cut out single servings to be served in small, round ramekins.)


WHIPPED CREAM (from Better Homes and Gardens Cook Book)


  • 1 cup whipping cream
  • 2 tablespoons of sugar
  • 1/2 teaspoon of vanilla (You can purchase Bellissima Cakes Vanilla Extract at TWR.)


Chill a medium mixing bowl and the beaters of an electric mixer. In chilled bowl beat whipping cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form. It doesn’t get much easier than that.


If you are looking for a simple, classic recipe for your Memorial Day celebration, this is it.

Emily is a wife, mother, and attorney, living on the banks of the Ohio.

2 Comments leave one →
  1. stkappleto permalink*
    May 21, 2013 11:11 am

    I want that for breakfast! YUM!

  2. Dubrovniklady permalink
    May 22, 2013 5:02 am

    Strawberries do not last in our home long enough for me to make the shortcake. Ivo cannot wait, but then again neither can I.

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