OLD FASHIONED STRAWBERRY SHORTCAKE
STRAWBERRY MIXTURE
2 Pints strawberries, washed, hulled and cut into slices
2 tablespoons sugar
1 tablespoon firmly packed light brown sugar
COMBINE
strawberries, 2 tablespoons sugar and brown sugar in medium
bowl, cover, refrigerate 1 to 4 hours before serving.
SHORTCAKES
2 cups all purpose flower 1
large egg, beaten
3 tablespoons sugar
½ cup milk
1 tablespoon baking powder 1 ½
teaspoons vanilla extract
½ teaspoon salt
Whipped cream
½ cup of Crisco (All-Vegetable shortening) or ½ stick Crisco
HEAT
oven to 425F. lightly spray baking sheet with no-stick cooking
spray.
COMBINE flour,
sugar, baking powder and salt in a large bowl, Cut in shortening
with pastry blender or a knives until flour is blended to form
pea-size pieces. Add egg, milk and vanilla; toss with fork until
well combined (DO NOT OVERWORK)
Drop batter into 6 equal mounds on prepared baking sheet.
BAKE
10 to 12 minutes until lightly browned remove from oven; place
baking sheet on a rack to cool.
SPLIT
each shortcake in half horizontally. Place bottoms on serving
plates, Place an even amount of strawberries on shortcake
bottoms. Top with whipped cream. Replace shortcake top. Serve
immediately.
MAKES
6 SERVINGS
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