"What's for Dinner Honey?" Clara's Old Fashioned Strawberry Shortcake

Some days around 4pm, I am filled with dread--blurg--what am I making for dinner?  It's not that don't like to cook, I do.  It's just that I sometimes lack creativity and fall back on the same well-worn recipes again.   I need inspiration, nothing too challenging [I'm no Martha], just a little somethin' somethin' to pull me out of my routine.  So, every Friday, we'll let you know what is fresh at the Farmers Market, and Signe will ask a local Betty for a recipe to inspire.  We call it "What's for Dinner Honey?"

This week it's strawberries and Signe got on the phone to Nana [Clara Sheskey].  Clara has lived in Hingham since 1957 but  grew up in Ohio where her mother had a large strawberry patch and made jams and jellies from the early, small, sweet berries. This recipe is handed down from her mother, and Clara has been making it for 60 years. Ever since her son John was a little boy he wanted strawberry shortcake for his July birthday, so...

Strawberry Shortcake Biscuits from: Clara Sheskey

This is an old time recipe for homemade biscuits, but worth the effort.

  • 2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 4 tablespoons Crisco  [the original recipe said to use "three finger-scoops of lard," take that Martha!]
  • 1 tsp.salt
  • 1 cup buttermilk

The biscuit recipe needs to be mixed just enough to blend the ingredients.  Roll on a towel and cut with round cutter.  Bake: 375 for 10 minutes.  Serve with fresh strawberries, cut up and sugared with "real" whipped cream.

[p.s. cut the dry ingredients with Crisco first, then blend in buttermilk].