Serves: 6
1. Mix strawberries and 1/2 cup sugar. Let stand about 1 hour so strawberries will become juicy.
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. Place dough on lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll or pat 1/2 inch thick. Cut with 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 butter on split sides. Fill with strawberries replace tops. Top with strawberries and Sweetened Whipped Cream.
*If using self-rising flour, omit baking powder and salt.
NUTRITION FACTS: 1 Serving: Calories 375 (Calories from Fat 115) Fat 13g (Saturated 3g) Cholesterol 5mg Sodium 650mg Carbohydrate 62g (Dietary Fiber 3g) Protein 6g % DAILY VALUE: Vitamin A 2% Vitamin C 96% Calcium 18% Iron 14% DIET EXCHANGES: Not Recommended
Drop Shortcakes: Make as directed-except omit step 4. Drop dough by 6 spoonfuls about 2 inches apart onto ungreased cookie sheet. Continue as directed in step 5.
Pat-in-the-Pan Shortcake: Grease bottom and side of round pan, 8 X 1 1/2 inches, with shortening. Make as directed-except omit step 4. Pat dough in pan. Bake 15 to 20 minutes. Cut into wedges. Continue as directed in step 6.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Strawberry Shortcakes recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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