| STRAWBERRY SHORTCAKE |
|
|
|
Preparation time: 40 minutes Bake time: 11-13 minutes 6 servings Shortcakes 2 -1/4 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1 egg, beaten 3/4 cup milk Filling 1 quart strawberries, hulled and sliced Granulated sugar to taste 1 cup whipping cream, whipped stiff Heat oven to 425ºF. Combine flour, sugar, baking powder and salt in medium bowl. Cut in Crisco using pastry blender (or two knives) until flour is blended to form pea-size chunks. Make well in center. Combine egg and milk. Pour into well. Stir with fork 25 to 30 strokes. Turn dough onto lightly floured surface. Roll dough 1/2-inch thick. Cut with floured 4-inch cutter. Place 2 inches apart on ungreased baking sheet. Bake at 425ºF for 11 to 13 minutes, or until lightly browned. Cool. Cut open with bread knife. For filling, combine strawberries and sugar. Spoon over bottom halves of shortcake. Top with whipped cream and shortcake top. Note: The shortcakes are best if made within a few hours of serving. |
