Strawberry Shortcake


2 cups flour sifted with: 3 teaspoons baking powder and 1/2 teaspoon salt
1/3 cup shortening (scant)
3/4 cup milk
strawberries (sweetened to taste)


With forks or fingers, blend the shortening into the dry ingredients and little by little stir in the milk to form a soft dough. Turn on a floured board and pat into one large layer. Bake for 15-18 minutes in a 425 degree F oven. Split carefully and butter the halves. Put the prepared fruit (1 quart) between the layers and on top of the shortcake. Garnish with whole berries and serve warm with thick cream or, if you prefer, cover with lightly whipped, unsweetened cream.

Strawberries for Shortcake

Raspberry or Peach Shortcake


Serves 6

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I made a batch of these last

I made a batch of these last night. I added 3T of Splenda, because I wanted mine sweet, and cooked them until they were golden like a biscuit.

They were dry, but soaked the juices from the strawberries nicely.