Crusty Strawberry Shortcake
|Strawberries||4 Cup (64 tbs)|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 1⁄4 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Sweetened whipped cream||1 Tablespoon|
Put strawberries in a bowl and sprinkle with 1/4 cup sugar.
Let stand at room temperature at least 30 minutes, stirring occasionally.
Heat oven to 450 degrees.
Sift flour, baking powder, salt and 2 tbsp. sugar together into a bowl.
Add shortening and cut in finely.
Stir in milk with a fork to make a soft puffy dough.
Round up dough and knead gently on a floured board about 6 times.
Roll out 1/2 inch thick and cut into four 4-inch biscuits.
Put on ungreased cookie sheet.
Bake 10 to 12 minutes or until nicely browned.
Split biscuits while hot and butter.
Put bottom halvesof biscuits on individual serving plates and spoon on some of berries.
Add top halves of biscuits and spoon remaining berries over.
Add a spoonful of whipped cream.