Strawberry Shortcake
Strawberry Shortcake
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
6 Tablespoons shortening
2/3 cup milk
1 pint washed, hulled and sliced strawberries
1/2 pint whipped cream
Sift flour and measure. Sift again with baking powder and salt. Cut in shortening until finely blended. Stir in enough milk to make dough pliable. Place dough on floured board and knead lightly, about 30 seconds.
Roll or pat out about one half inch thick. Cut in three-inch rounds and place on ungreased baking sheet.
Bake in 450 degree oven from ten to twelve minutes.
Place baked rounds on dessert dishes and cover with sliced berries and whipped cream.
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
6 Tablespoons shortening
2/3 cup milk
1 pint washed, hulled and sliced strawberries
1/2 pint whipped cream
Sift flour and measure. Sift again with baking powder and salt. Cut in shortening until finely blended. Stir in enough milk to make dough pliable. Place dough on floured board and knead lightly, about 30 seconds.
Roll or pat out about one half inch thick. Cut in three-inch rounds and place on ungreased baking sheet.
Bake in 450 degree oven from ten to twelve minutes.
Place baked rounds on dessert dishes and cover with sliced berries and whipped cream.
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