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old-fashioned shortcake

(1 rating)
mmccance avatar
Recipe by
Marcia McCance
@mmccance
Stone Mountain, GA

Mom was always on the lookout for recipes. She got this one from a leaflet by Carnation Milk. I remember her making this one and it was delightful. It is a true "short cake" the old fashioned way. Topped with strawberries, or any fruit, it is excellent. The short cake is crumbly, the fruit is sweet, the whipped evaporated milk is luscious and soft. What a texture and taste sensation! It takes one can to make both parts of this recipe. Super easy with an eye popping presentation -- who doesn't love strawberry shortcake? Enjoy!!

(1 rating)
yield 6 three-inch shortcakes
method Bake

Ingredients For old-fashioned shortcake

  • FRESH STRAWBERRIES (OR OTHER FRESH FRUIT)
  • 2-3 c
    fresh strawberries, halved
  • 2-3 Tbsp
    sugar
  • OLD-FASHIONED SHORTCAKE:
  • 2 c
    sifted all purpose flour
  • 2 Tbsp
    sugar
  • 3 tsp
    baking powder
  • 3/4 tsp
    salt
  • 1/2 c
    butter
  • 1/2 c
    undiluted carnation evaporated milk
  • 1/4 c
    water
  • CARNATION WHIPPED TOPPING:
  • 1 1/4 c
    undiluted carnation evaporated milk
  • 2 Tbsp
    lemon juice
  • 2/3 c
    sugar
  • 1 tsp
    vanilla

How To Make old-fashioned shortcake

  • 1
    FRUIT: Prepare fruit by washing and cutting as needed. Sprinkle with sugar and set aside. (May use any that you like: strawberry, blueberry, peaches, apricot, raspberry, cherry -- even canned if you're in a pinch, but fresh is SO much better)
  • 2
    SHORTCAKE: Sift the dry ingredients. Cut in shortening until resembles coarse corn meal.
  • 3
    NOTE: If you use self-rising flour, omit baking powder and salt, and decrease liquid if necessary
  • 4
    Combine milk and water and add to dry ingredients all at once. Mix with a fork until moistened.
  • 5
    Turn out on lightly floured surface and knead 10 to 15 times.
  • 6
    Roll or pat 1/2-inch thick, cut with floured biscuit cutter (or drinking glass)--(should get about 6 individual shortcakes -- form scraps into one more if possible -- can make more with smaller diameter glass for smaller portions)
  • 7
    Bake 450 F on ungreased baking sheet for 10-12 minutes
  • 8
    WHIPPED TOPPING: Put milk in a covered mixing bowl and place in freezer for 15-20 minutes (until soft crystals form in the milk)
  • 9
    Remove from freezer and whip until stiff (about 1 minute) (if you've never done this before, you'll be surprised at how wonderfully well it whips)
  • 10
    Add lemon juice and continue whipping until VERY stiff. (It will triple in volume)
  • 11
    Beat in sugar and vanilla.
  • 12
    ASSEMBLY: Split shortcakes in half with a fork or knife. Place half on plate and cover with fruit. Top with other biscuit half, and more fruit. Spoon the whipped topping over all and serve immediately.
  • 13
    Some people like to put a little butter on the biscuit before putting the fruit on. Even a sprinkle of cinnamon sugar with the butter -- Up to you!
  • 14
    For a nice video on whipping evaporated milk watch this: http://www.southernplate.com/2013/10/how-to-make-whipped-cream-with-canned-evaporated-milk.html
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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