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Grandma Josie’s Strawberry Shortcake

Grandma Josie’s Strawberry Shortcake

We celebrated Hiram’s birthday last month with grilled steak (thanks to our unusually warm weather) and strawberry shortcake (thanks to his determination to cut down on sugar due to advancing age). To prove I’m still young, I cut loose. Instead of using the recipe from the old Betty Crocker cookbook, I used my Grandma Josie’s recipe instead. Her recipe was a little sketchy, so below you’ll find her original recipe (submitted to our family cookbook by Cousin Danelle) and then my version of it.

Grandma Josie’s Original Strawberry Shortcake Recipe

1 small cup flour
2 tablespoons sugar
1 teaspoon baking power
1 egg
2 tablespoons butter

Stir in rich milk until semi-stiff. Bake at 350 degrees until golden and toothpick comes out clean. Top with fresh strawberries. Recipe can be doubled to fit in a 10 inch pan.

Grandma Josie’s Strawberry Shortcake

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 cup softened butter
2 eggs, beaten
3/4 cup milk
1 quart strawberries, washed, hulled, sliced and mixed with 2 tablespoons sugar

Heat oven to 400 degrees. Mix all dry ingredients in a medium bowl. Cut in butter. Add eggs and milk. Mix with a fork until all ingredients are moistened. Pour into a 9 inch square pan. Bake for 20 minutes until golden brown. Top with fresh strawberries.

Strawberry-Rhubarb Crisp

Strawberry-Rhubarb Crisp

Nestled at the bottom of today’s Community Supported Agriculture (CSA) bag were two quarts of beautiful, hand-picked strawberries. This is the third week of strawberries Hiram describes as “red all the way through.”

That red translates into flavor all the way through and means the berries have to be used quickly. So as soon as I got home today, I picked some rhubarb and threw together a strawberry-rhubarb crisp – quicker than a strawberry-rhubarb pie and just as delicious. So give this recipe a try. If you have rhubarb, but not strawberries, use twice as much rhubarb and a little more sugar.

Strawberry-Rhubarb Crisp

2 cups sliced rhubarb
2 cups strawberries, hulled and sliced
3/4 – 1 cup brown sugar
1/2 cup flour
1/2 cup oatmeal
2/3 cup softened butter
1 teaspoon cinnamon

Preheat oven to 375 degrees. Put fruits in a 9 x 9 glass or ceramic pan and mix together.

Combine sugar, flour, oatmeal, and cinnamon in a medium bowl. Cut in softened butter. Spread over fruit. Bake for 40 – 50 minutes until topping is brown and fruit is bubbling. Serve warm with ice cream, milk or cream.