Strawberry Shortcake

After Thor's unhappy day at the vet's office Monday, I decided a dessert which included our dearly beloved dog was in order: strawberry shortcake. Sadly, strawberry season here is over; however, many of the 24 quarts I froze live on! I laid them on waxed paper on cookie sheets and froze them individually, then transferred them to ziplock bags, and look how perky they still look!

I'm sure most of you have shortcake recipes. Mine is very simple, measuring is helpful but not entirely mandatory. This can be made into individual biscuits or pressed into a round cake pan (my family prefers the biscuits, so everyone gets his or her own personal shortcake).

SHORTCAKE

2 cups flour
1/4 cup sugar
1 tsp salt
1 egg
7/8 cup milk
1 tbsp baking powder

Stir together the dry ingredients, add the wet ingredients, and drop onto greased baking sheets. Bake at 400 for 10 to 12 minutes. Makes 12 individual shortcakes. To bake in a round pan, bake at 375 for about 16 to 20 minutes, then cut into wedges. Serve with sliced strawberries, sweetened or unsweetened, and whipped cream (I whip 1 cup of cream with 2 tsp vanilla and 1/4 cup sugar until soft peaks form). Thor got his shortcake without the strawberries or cream, but he was contented because he got dessert, also. Take that, vet who said Thor was fat!

To use this recipe for biscuits, which work phenomenally with stew, cut the sugar in the recipe to 1 tbsp. For my crew, I quadruple the recipe and sometimes a couple of biscuits are left over.