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Strawberry Shortcake Recipe

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Always a favorite, this shortcake is not too sweet, not too filling, and just right for everyone!
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Servings:
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Ingredients
  • SHORTCAKE:
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup vegetable shortening
  • 1 cup milk
  • FILLING AND TOPPING:
  • 1 quart fresh strawberries
  • 1/2 cup sugar
  • whipped topping
Container: cookie sheet
Directions
PREP
30 mins
COOK
15 mins
  • 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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