|Flour||1⁄2 Cup (8 tbs), spoon lightly into cup|
|Baking powder||3⁄4 Teaspoon|
|Shortening||2 Tablespoon (May Use Half Butter)|
Preheat oven to 425-degrees.
Measure flour, baking powder, salt and sugar into small bowl.
Mix with pastry blender.
Add shortening; cut in with pastry blender.
When like fine crumbs, add milk; mix lightly with fork until it comes together (it will be a sticky ball).
Drop into two mounds on small ungreased baking sheet.
Use a fork to gently flatten and shape to a thick 3-inch biscuit.
Sprinkle, with sugar.
Bake until beginning to brown, 10 to 12 minutcs.Transfer to cooking rack.
Split as soon as cool enough to handle, Serve warm or cold.
To assemble strawberry shortcake, spread bottom of shortcake with sweetened whipped cream; spoon on sliced, sweetened strawberries; cover with biscuit top, remaining whipped crrcam and berries.
Serving size: Complete recipe
Calories 580 Calories from Fat 283
% Daily Value*
Total Fat 32 g49.3%
Saturated Fat 8.4 g42.2%
Trans Fat 3.9 g
Cholesterol 4.5 mg1.5%
Sodium 558.7 mg23.3%
Total Carbohydrates 66 g22%
Dietary Fiber 1.7 g6.8%
Sugars 17.5 g
Protein 8 g15.8%
Vitamin A 0.9% Vitamin C
Calcium 33.7% Iron 18.7%
*Based on a 2000 Calorie diet