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Strawberry Shortcakes
Ingredients:
1 qt strawberries, sliced
1 c. sugar
1/3 c. shortening
2 c. flour
2 Tbs. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. milk
butter, softened
1 qt strawberries, sliced
1 c. sugar
1/3 c. shortening
2 c. flour
2 Tbs. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. milk
butter, softened
Directions:
Mix strawberries and 1 cup sugar; let stand 1 hour.
Heat oven to 450. Cut shortening into flour, 2 Tbs. sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk just until blended. Gently smooth dough into a ball on lightly floured cloth-covered board. Knead 20 to 25 times. Roll to 1/2" thickness; cut with floured 3" cutter. Place about 1" apart on ungreased cookie sheet. Bake until golden brown, 10 to 12 minutes. Split crosswise while hot. Spread with butter; fill and top with cream and strawberries.
Makes 6 Servings
Mix strawberries and 1 cup sugar; let stand 1 hour.
Heat oven to 450. Cut shortening into flour, 2 Tbs. sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk just until blended. Gently smooth dough into a ball on lightly floured cloth-covered board. Knead 20 to 25 times. Roll to 1/2" thickness; cut with floured 3" cutter. Place about 1" apart on ungreased cookie sheet. Bake until golden brown, 10 to 12 minutes. Split crosswise while hot. Spread with butter; fill and top with cream and strawberries.
Makes 6 Servings
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