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- whipped topping
Always a favorite, this shortcake is not too sweet, not too filling, and just right for everyone!
Directions
- Preheat oven to 450° F.
- Wash strawberries. Set aside half of the strawberries
for garnish. Remove the stems and slice the remaining strawberries. Place sliced strawberries in
a bowl and cover with sugar. Allow the strawberries to sit a minimum of 30 minutes to create juice.
In a medium bowl, mix all dry ingredients. Cut in the vegetable shortening with a pastry
blender or fork.
Stir in milk, just until mixture forms into a dough.
On a
lightly floured surface, roll dough until about 3/4" thick and cut into 2" rounds with a biscuit
cutter. Place on an ungreased baking sheet and bake 8-9 minutes or until golden brown.
Slice
shortcakes in half. Place sliced strawberry mixture in between the layers and on the top. Garnish
with whipped topping and whole strawberries. Best when served soon after baking.
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