3 1/2 cups unsifted all-purpose flour
1/3 cup sugar
5 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1/3 cup vegetable shortening
1 1/3 cups milk


1. Preheat oven to 425 degrees F. Grease a large baking sheet.
2. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives cut in butter and shortening until mixture forms coarse crumbs. Add milk and stir until all the dry ingredients have been moistened.
3. Divide dough into 9 equal balls on a floured board. Pat 6 into 1/2-inch thick rounds on greased baking sheet. Divide each of remaining 3 balls of dough in half. Pat out on baking sheet to make smaller rounds.
4. Bake 12 to 15 minutes or until tops are golden brown and rounds sound hollow when gently tapped. Cool 5 minutes on wire rack.
5. To assemble shortcakes, place large rounds on 6 dessert plates; divide strawberries onto rounds. Top each with a smaller round; divide whipped cream among shortcakes. Serve immediately.

When local fresh strawberries are in season, there is nothing that can compete with this dessert.

Strawberry Shortcake
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