Strawberry shortcakes have been one of my favorites for over years. Every year when the strawberry season hit, we always go to farmers’ market and get lots of fresh and sweet strawberries, then strawberry shortcakes are always one of the recipes we make. The shortcakes are super easy to make, they are buttery and flaky, which is delicious with sweet whipped cream and fresh-juicy strawberries. Haven’t heard there is someone who doesn’t like it. An absolute keeper!
YIELD
6 servingsPREP
40 minCOOK
15 minREADY
55 minIngredients
Directions
Mix strawberries and ½ 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 ½-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.
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