1920’s Strawberry Whips

 

A wonderful recipe from 1920.

 

 

1C sugar

1/2 C Crisco

1/2 t salt

1/2 C Milk

3 eggs beaten light

2 C pastry flour

2 t baking powder

1/2 t vanilla

 

 

Cream together the Crisco, sugar, and salt until soft peaks form. Mix in the eggs. Thoroughly combine. Sift together the flour and baking powder, then alternate with the milk. Finally, add the vanilla extract. Cook for 20-30 minutes in 16 prepared muffin pans at 375°F. Whenever the cakes are cold enough to handle, cut out the centers and fill with the following mixture: 1-quart mashed strawberries with 1/2 cup powdered sugar

Using a strainer, remove all of the juice. Now add 1 cup of sweetened whipped cream.

Refrigerate the cakes before filling them, then top each with a strawberry.