Strawberry Shortcake
Wonderful in the summer
- Filling
- 1 quart strawberries (rinsed, hulled and sliced)
- 1/3 cup sugar
- Shortcake
- 3 cups sifted flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup butter
- 1 cup whole milk
- Melted butter
- Whipped cream
- Preheat oven to 425°F.
- Sift dry ingredients into a mixing bowl.
- Cut in the shortening and butter until mixture resembles pea-sized pieces.
- Add milk, stir gently with a fork and gently roll out to a 3/4 inch thickness on a floured surface.
- Cut into 3-4 inch circles. Place on cookie sheet.
- Brush with melted butter.
- Bake in a preheated oven for 10-15 minutes or until lightly browned.
- Cool and when ready to serve, split the cakes in half, top with the sliced strawberries and top with whipped cream.
- 30 minutes before serving shortcakes, mix the sugar into the berries. Set aside at room temperature.
