2 Quart (I Took Half Of My Washed, Capped Strawberries And Mashed Them With ÃÂ½ Cup Sugar, Using A Fork, And Then Put Them Together With Whipped Topping)
1⁄2 Cup (8 tbs)
Place 2 cups self-rising flour in a large bowl. With a pastry blender or fork, cut in ½ cup butter, until mixture resembles coarse cornmeal. Add ½ cup evaporated milk and ¼ cup water, and mix with a fork, until dry ingredients are moistened. Turn out on lightly floured surface. Knead 10 to 15 times. Roll or pat to ½-inch thickness. Cut with floured biscuit cutter. Bake on ungreased baking sheet in 450-degree oven for about 10 minutes. (Mine only took 8 minutes.) Cool about 5 minutes and split shortcakes in half horizontally. Cover bottom halves with strawberries and juice. Top with remaining shortcake halves. Add more berries and juice on top, and place a dollop of whipped topping on top. This looks gorgeous, and the taste is wonderful!
Note: I had already made these Individual Strawberry Shortcakes when some of you commented yesterday that you hoped that I would choose to make the Butter Roll from Cedar Village Restaurant. This strawberry shortcake is part of a sequence of videos, culminating in a complete meal, but I will try to get a Butter Roll made for you before long! --Betty
Who doesn't love strawberries and these strawberry shortcake makes for a great treat? Betty whomps up her classic strawberry shortcake recipe that is a breeze to make and delightful to devour. Stream the recipe video and emulate this British summertime favorite with these cute little shortcakes.