 | | Directions |
- Preheat oven to 450° F.
- Wash strawberries. Set aside half of the strawberries for garnish. Remove the stems and slice the remaining strawberries. Place sliced strawberries in a bowl and cover with sugar. Allow the strawberries to sit a minimum of 30 minutes to create juice.
- In a medium bowl, mix all dry ingredients. Cut in the vegetable shortening with a pastry blender or fork.
- Stir in milk, just until mixture forms into a dough.
- On a lightly floured surface, roll dough until about 3/4" thick and cut into 2" rounds with a biscuit cutter. Place on an ungreased baking sheet and bake 8-9 minutes or until golden brown.
- Slice shortcakes in half. Place sliced strawberry mixture in between the layers and on the top. Garnish with whipped topping and whole strawberries. Best when served soon after baking.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Container: cookie sheet
Servings: 10
Serving Size: 1 piece
|  | | Ingredients | | - | | SHORTCAKE: |
| - | | 2 cups all purpose flour |
| - | | 3 teaspoons baking powder |
| - | | 2 tablespoons sugar |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon salt |
| - | | 1/3 cup vegetable shortening |
| - | | 1 cup milk |
| - | | FILLING AND TOPPING: |
| - | | 1 quart fresh strawberries |
| - | | 1/2 cup sugar |
| - | | whipped topping |
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