| J'S STRAWBERRY SHORTCAKE |
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Makes 6 servingsStrawberry Mixture 2 pints strawberries, washed, hulled, and cut into slices 2 tablespoons granulated sugar 1 tablespoon firmly packed light brown sugar Shortcakes 2 cups all-purpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1 large egg 1/2 cup milk 1/2 tablespoon vanilla extract Whipped cream for serving Combine the strawberries, 2 tablespoons sugar, and brown sugar in a bowl. Toss to mix well, and refrigerate for 1-4 hours before serving. Heat the oven to 425ºF. Combine the flour, granulated sugar, baking powder, and salt in a large bowl. Cut in the Crisco until flour is blended to form pea-size pieces. Make a well in the center. Beat the egg in a small bowl, add the milk and the vanilla extract, and mix well. Pour the mixture into the well and toss with a fork until well combined. Do not overwork the dough. Lightly grease a baking sheet and drop the batter into 6 equal mounds. Bake for about 12-14 minutes until lightly browned. Remove from oven and place the baking sheet on a rack to cool. When ready to serve, split each shortcake in half horizontally. Place bottoms on serving plates, place even amount of strawberries on shortcake bottoms, top with desired amount of whipped cream, and place shortcake tops on top of each. Serve immediately. Enjoy! |
