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Cook'n with Betty Crocker 
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Strawberry Shortcakes |
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Serves: 6 Print this RecipeWho can resist tender shortcakes covered in sweet strawberries and topped off with a bit of whipped cream! It's what summer days are made for. Blueberries, raspberries, fresh peaches, kiwi and cherries also make wonderful fruits for these shortcakes. 1 quart strawberries, sliced 1/2 cup sugar 1/3 cup shortening 2 cups all-purpose flour 2 tablespoons sugar 3 teaspoons baking powder 1 teaspoon salt 3/4 cup milk Margarine or butter, softened Sweetened whipped cream 1. Mix strawberries and 1/2 cup sugar. Let stand 1 hour. 2. Heat oven to 450°. 3. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. 4. Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll 1/2 inch thick. Cut into 3-inch squares or use floured 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet. 5. Bake 10 to 12 minutes or until golden brown. 6. Split shortcakes horizontally in half while hot. Spread margarine on split sides. Fill with strawberries; replace tops. Top with strawberries and sweetened whipped cream. 1 SERVING: Calories 400 (Calories from Fat 135); Fat 15g (Saturated 5g); Cholesterol 10mg; Sodium 630mg; Carbohydrates 63g (Dietary Fiber 8g); Protein 6g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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