1 Quart strawberries, sliced 1/2 c Sugar 1/3 c Shortening 2 c All-purpose flour* 2 tb Sugar 3 ts Baking powder 1 ts Salt 3/4 c Milk Margarine or butter, soften Sweetened whipped cream *if using self-rising flour omit Baking powder and salt Mix strawberries and 1/2 cup sugar. Let stand 1 hour.Heat oven to 450 degrees. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk just until blended. Turn dough onto lightly floured surface. Gently smooth into a ball. Kneed 20 to 25 times. Roll 1/2-inch thick. Cut with floured 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Split crosswise while hot. Spread with margarine. Fill and top with strawberries. Top with Sweetened Whipped Cream. 6 SERVINGS; 570 CALORIES PER SERVING. Pat-in-t Shortcake: Do not smooth dough into a ball. Pat into greased round pan, 8 X 1-1/2 inches. Bake 15 to 20 minutes.
How To make Strawberry Shortcakes's Videos
Easy Strawberry Shortcake Recipe
This delicious strawberry short cake has it all! What could be better than a ton of super-sweet strawberries, floating in whipped cream, sandwiched in a perfect fluffy, melt in your mouth biscuit? When strawberries are in season you NEED to make some strawberry shortcakes!! They’ve got this perfect balance of textures from the biscuit, Chantilly cream and fresh berries, and of course the taste is DELICIOUS!!!
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How to make a Strawberry Shortcake from scratch
New Orleans native Charlie Andrews demonstrates on how to make his delicious Strawberry Shortcake from scratch. This recipe calls for 15 to 20 individual servings of Shortcake. Not only is this cake full of Strawberry flavor but it is absolutely delicious. Hope you all will give this classic dessert a try.
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