|Enriched flour||2 Cup (32 tbs), sifted|
|Baking powder||3 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Soft butter/Margarine||1 Tablespoon|
|Sugared strawberries||4 Cup (64 tbs), sliced|
|Heavy cream||1 Cup (16 tbs), whipped|
Sift together dry ingredients; cut in shortening till mixture is like coarse crumbs.
Combine egg and milk; add all at once to dry ingredients, stirring only to moisten.
Turn dough out on floured surface; knead gently for 1/2 minute.
Pat or roll dough to 1/2 inch.
Cut 6 biscuits with floured 21/2-inch round or fluted cutter.
Bake on un-greased baking sheet in very hot oven (450°) about 10 minutes.
Split shortcakes; butter bottom layers.
Fill and top with strawberries and whipped cream.