Tasty Tuesday: "Cook-A-Doodle-Doo" Strawberry Shortcake

I thought a strawberry theme would be perfect for this week, because we've been overrun by strawberries from my grandma's patch!!!  I've frozen over 13 quarts and still have some left!

 

My friend, Terri, suggested the book Cook-A-Doodle-Doo by Janet Stevens and Susan Stevens Crummel.  I had never read the book and had to get it by interlibrary loan, but I am so glad I did (and think I'll use some Swagbucks to add it to our home library)!  It is the perfect book to go along with our theme.  Big Brown Rooster finds his great-great grandmother's (the Little Red Hen) cookbook and sets out to make Great Granny's Magnificent Strawberry Shortcake. 


I loved the basic cooking information shared in the sidebar.  My girls loved the silly humor from the pig and the turtle!  The recipe is shared in the back of the book, but I wasn't able to use it because of my daughter's milk and egg allergies.  I ended up using a basic biscuit recipe with a few more tablespoons of sugar.  It turned out pretty delicious, and it definitely didn't last long around our house!  

If you would like to try my adapted version, you will need:

1 quart strawberries

1 Tbsp sugar

Whipped cream

2 cups flour

3 Tbsp sugar

1 tsp salt

1 Tbsp baking powder

1/3 cup canola oil

2/3 cup water

1)  First, preheat the oven to 450 degrees.  Then, remove the stems, wash, and slice the strawberries.

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2)  Add 1 Tbsp sugar to the strawberries.  Stir and set aside for about an hour (to allow the juices to form a syrup).  Stir every once in a while.

3)  Mix the flour, sugar, salt, and baking powder in a medium bowl.  Mix the water and oil together in a small bowl, add to the dry ingredients, and mix well.

4)  Turn the dough out onto a floured surface.  Knead the dough 15-20 times.

5)  Roll the dough until it is 1/4 to 1/2 inch thick (ours were a little thin!).  Using cookie cutters, a biscuit cutter, or (in our case) a cup, cut the dough and place on an ungreased cookie sheet.  Bake in a 450 degree oven for 10-13 minutes.

6)  Top with strawberries and whipped cream.

If you can, check out the book!  We loved it!