Strawberry Shortcakes
Ingredients
Strawberries
1 quart of strawberries, sliced
1 cup of sugar
Shortcakes
2 cups of all-purpose flour
2 tablespoons of sugar
3 teaspoons of baking powder
1 teaspoon of salt
3/4 cup of milk
1/3 cup of margarine or butter, melted
Sweetened Whipped Cream
1 cup of chilled shipping cream
2 tablespoons of powdered sugar
Directions
Strawberries
Sprinkle strawberries with 1 cup of sugar
Let mixture stand for 1 hour
Shortcakes
Heat the over to 450 degrees
Mix flour, 2 tablespoons of sugar, the baking powder, and salt in a medium bowl.
Stir in milk and melted margarine just until blended.
Sprinkle a surface lightly with flour. Turn the Shortcake dough onto the surface. Gently smooth into a ball; knead 20 to 25 times.
Roll kneaded Shortcake dough 3/4 inch think; cut into shortcakes with a floured 3- to 3/5-inch biscuit cutter.
Place on an ungreased cookie sheet.
Bake until golden brown, 10 to 12 minutes.
Split warm shortcakes crosswise; fill with strawberry sugar mixture, replace top.
Serve with Sweetened Whipped Cream.
Makes 4 servings.
Sweetened Whipped Cream
Beat 1 cup of chilled whipping cream and 2 tablespoons of powdered sugar in a chilled small bowl until stiff.
Recipe from Alpha-Bakery Children’s Cookbook by Gold Medal Flour.
