Strawberry Shortcakes
6 servings
4 cups strawberries, sliced
1/2 cup sugar
1/3 cup shortening
2 cups all-purpose flour
2 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup milk
Stick of butter or margarine, softened
Preheat oven to 450 degrees. Mix strawberries and sugar. Let
stand for 1 hour until strawberries are juicy. Cut shortening
into flour, 2 Tbsp. sugar, baking powder, and salt in medium
bowl, using a pastry blender, until mixture looks like fine
crumbs. Place dough on lightly floured surface and smooth
into a ball. Knead 20-25 times. Roll until 1/2 inch thick.
Cut with floured 3-inch cutter. Place about 1 inch apart on
an ungreased cookie sheet. Bake 10-12 minutes until golden
brown. Split shortcakes horizontally in half while hot and
spread butter on the split sides. Fill with strawberries and
replace the tops. Top with strawberries and sweetened cream,
if desired.
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