{"id":7456,"slug":"strawberry-shortcake-biscuit-dough","title":"STRAWBERRY SHORTCAKE (BISCUIT DOUGH)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of flour","four teaspoons of baking-powder","one-half teaspoon of salt","one tablespoon of sugar","one-quarter cup of butter","three-quarters of a cup of milk","one to one and one-half boxes of strawberries","sugar","butter","cream, plain or whipped"],"ingredients_norm":["flour","baking powder","salt","sugar","butter","quarters of cup of milk","to and half boxes of strawberry","cream"],"steps":["Mix two cups of flour, four teaspoons of baking-powder, one-half teaspoon of salt, one tablespoon of sugar; work one-quarter cup of butter with tips of fingers, and add three-quarters of a cup of milk gradually.","Toss on floured board, divide in two parts. Pat, roll out and bake twelve minutes in hot oven in layer-cake tins.","Split and spread with butter.","Pick, hull, and drain berries. Sweeten one to one and one-half boxes of strawberries to taste.","Crush slightly and put between and on top of short cake.","Allow from one to one and one-half boxes of berries to each short cake.","Serve with cream, plain or whipped."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w68:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"5cd32fc6ed8b57ef6d6ad2632d1969a1f354c48f91fcd4d0f4008f3d2f19a4f3","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/strawberry-shortcake-biscuit-dough"}