Ingredients
8 servings
- •1 quart strawberries, sliced
- •1 cup white sugar
- •2 cups all-purpose flour
- •2 tablespoons white sugar
- •1 tablespoon baking powder
- •1 teaspoon salt
- •0.33333334326744 cup vegetable shortening
- •1.5 cups milk
- •2 tablespoons butter, softened
- •1 cup whipped cream
Instructions
- Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
- Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
- Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.
Nutritional Facts
Per 8 servings
- Calories: 391
- Carbohydrate: 61g
- Fat: 15g
- Fiber: 2g
- Protein: 6g
- Sugar: 35g