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Eggless Strawberry Shortcake

Love.Food's picture
  Sliced strawberries 3 Cup (48 tbs)
  Sugar 2 Tablespoon
  All purpose flour 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Shortening 2 Tablespoon
  Skim milk 1⁄3 Cup (5.33 tbs)
  Whipped topping 1 Cup (16 tbs) (adjust quantity as needed)

In a medium mixing bowl stir together half of the strawberries and 2 tablespoons sugar.
Mash strawberries slightly; set all berries aside.
In a medium mixing bowl stir together flour, 1 tablespoon sugar, baking powder, cream of tartar, and salt.
Using a pastry blender, cut in the shortening till mixture resembles coarse crumbs.
Make a well in the center of the dry ingredients; add milk all at once.
Using a fork, stir just till dough clings together.
Turn the dough out onto a lightly floured surface.
Quickly knead the dough by gently folding and pressing the dough for 10 to 12 strokes.
Pat or lightly roll the dough to 1/2-inch thickness.
Cut dough into 4 biscuits with a floured 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet.
Bake in a 450° oven for 10 minutes or till golden brown.
Remove the biscuits from the baking sheet and cool on a wire rack about 10 minutes.
Meanwhile, fold remaining sliced strawberries into mashed berries.
Split biscuits in half and spoon the strawberry mixture between and over tops.
Dollop with Whipped Topping.

Recipe Summary

Cook Time: 
45 Minutes

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