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Classic Strawberry Shortcake

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Ingredients
  Strawberries/1 package, 16 ounces frozen strawberry halves 1 Quart
  Granulated sugar 1⁄2 Cup (8 tbs)
  Sifted all purpose flour 3 Cup (48 tbs)
  Baking powder 3 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Granulated sugar 1 Tablespoon
  Vegetable shortening 1⁄2 Cup (8 tbs)
  Milk 1 Cup (16 tbs)
  10x confectioners sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), softened (1/2 Stick)
  Heavy cream 1 Cup (16 tbs), whipped (Use Either Plain Or Whipped)
Directions

1. Wash, hull and halve berries; combine with granulated sugar in a large bowl. Stir lightly, crushing a few of the berries. Let stand 30 minutes or until juices run freely.
2. Sift flour, baking powder, salt and sugar into a large bowl. Cut in shortening with pastry blender until mixture resembles cornmeal.
3. Add milk; stir lightly with fork just until blended.
4. Turn out onto lightly floured surface; knead, about 20 turns.
5. Divide dough in half. Put each half into a greased 8x1 1/2-inch layer pan; or, for a more textured biscuit, pat both halves into 8-inch rounds on a large cooky sheet.
6. Bake in a very hot oven (450°) 20 minutes, or until golden brown.
7. Mix 10X sugar and butter in a small bowl until smooth.
8. Spread bottom layer with butter mixture and half the strawberries and cream.
9. Top with remaining layer, strawberries and cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Strawberry
Preparation Time: 
40 Minutes
Cook Time: 
45 Minutes
Ready In: 
85 Minutes
Servings: 
4

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