Recipe by Laura Sage
From a July 1961 insert entitled "Good Housekeeping's' recipes for summer living...when your dining room is all outdoors"
- 2 cups biscuit mix
- 2 tablespoons sugar
- 1⁄2 cup milk
- 1⁄4 cup shortening, melted
- 2 tablespoons butter or 2 tablespoons margarine
- aluminum foil
- 2 pints fresh strawberries
- dessert topping
Directions See How It's Made
- NIGHT BEFORE PICNIC.
- In a medium bowl, with fork, stir together 2 cups biscuit mix, sugar, milk, melted shortening. Beat briskly until blended; turn onto pastry board dusted with biscuit mix. Knead gently until smooth; cut in halves.
- Pat one half of dough into bottom of well-greased 9-inch metal or disposable foil pie pan; dot with butter or margarine; on top pat other half of dough.
- Cover shortcake with second well-greased 9-inch metal or disposal foil pie pan. Wrap in double thickness of foil, having fold across top; press two ends of foil down around pie pan. Set wrapped shortcake in freezer.
- Now wash, hull, then slice strawberries lengthwise; crush and sweeten some of them, if you wish; pack in one or two covered containers; refrigerate.
- JUST BEFORE LEAVING FOR PICNIC.
- Pack frozen shortcake, strawberries and dessert topping in an insulated picnic carrier, ready to carry to the picnic.
- AT THE PICNIC SITE.
- Build a bed of glowing coals over which to "bake" shortcake; this takes about 1/2-hour.
- About an hour before dessert-time, open up foil ends of shortcake package. Place it on grill, 4 to 5 inches above glowing coals; bake 30 minutes; then remove from heat; remove foil, invert pie pans, so baked side of shortcake is on top. Bake about 10 minutes, or till done.
- When done, remove shortcake from grill. Lift off top pie pan; then, with sharp knife, split shortcake in half horizontally, setting top half in other pie pan.
- Top bottom half of shortcake with one or two layers of strawberries. Replace top half, then cover with rest of berries as pictured. Garnish with dessert topping; serve in wedges.