Did you know that June 14 is National Strawberry Shortcake Day? If the thought of Eagle Tavern’s popular strawberry shortcake is making your mouth water already, don’t worry. While we’ll start serving it in Eagle Tavern mid-month after this “berry special” holiday, you can try our recipe at home today to keep you satisfied until its delicious arrival.
Our strawberry shortcake recipe has been a guest favorite for decades. The rustic dessert is a welcomed treat during hot days in Greenfield Village. Popular during the 1850s across the United States, especially in the south, strawberry shortcake is an appropriate addition to Eagle Tavern’s menu and one that isn’t easily passed by.
- 1.5 pints strawberries, sliced
- ¼ cup sugar
- 2 cups heavy whipping cream
- ½ cup powdered sugar, sifted
Mix together strawberries and sugar, and refrigerate while preparing shortcakes.
Preheat oven to 450 degrees.
Sift together flour, baking powder, sugar and salt into a large bowl.
Cut the butter into the dry ingredients, until the size of small peas, using a pastry blender or two knives.
Beat eggs in a separate bowl and reserve two tablespoons. Beat the cream into the remainder of the eggs.
Make a well in the dry ingredients. Pour the liquid into it. Combine with a few swift strokes. Handle the dough as little as possible. Place it on a lightly floured board. Pat until ¾” thick. Cut with a knife into diamond shapes or biscuit sticks. Brush with the reserved egg and sprinkle with salt or sugar. Bake about 15 minutes.
Before serving whip heavy cream with powdered sugar. Top shortcake with strawberries and freshly whipped heavy cream.
Need more of a strawberry fix? Try this 1962 Betty Crocker recipe for a strawberry rhubarb puff, found in our historic recipe bank. From our online store, you can whip up a strawberry cocktail thanks to our strawberry shrub mix or enjoy a breakfast treat with some of our strawberry rhubarb preserves.
And for all-things recipes make sure to follow THF OnLiving for more summer ideas.
Lish Dorset is Social Media Manager at The Henry Ford.