Eggless Strawberry Shortcake
|Sliced strawberries||3 Cup (48 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|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.