Strawberry Shortcake

Cooking Time: 15-20 min.
Temp: degrees 450 degrees

2 cup all-purpose flour
2 tb sugar
1 tb baking powder
1 tsp salt
1/3 cup butter (approx. 2/3 or a stick)
1 cup milk
  butter or non-stick cooking spray

1 or 2 quarts fresh strawberries
1/3 cup sugar (per quart of strawberries)
1 Gal. French Vanilla Ice Cream (or use whipped cream)

  1. Prepare Topping:
    1. Remove stems of strawberries with paring knife.
    2. Slice the strawberries in a food-processor with the thin slicing disk.
    3. Move strawberries to a pyrex bowl or similar.
    4. Sprinkle sugar for topping on strawberries.
    5. Let sit (approx 1 hour).
  2. Prepare Shortcake:
    1. Pre-heat oven to 450 degrees.
    2. Grease round pyrex pie dish (8") with butter or cooking spray.
    3. Measure and mix the flour, sugar, baking powder, and salt.
    4. Cut in shortening (butter) until the mixture looks like a fine meal.
    5. Stir in milk until just blended.
    6. Pat dough into pie dish evenly, press the center down just slightly as the center will rise more than the edges. Smooth the top if you would like a thinner/even crust, leave lumpy if you prefer a more crisp/textured crust.
    7. Bake 15-20 minutes until lightly golden-browned.
  3. Serve
    1. Slice warm shortcake into 8 slices like a pie.
    2. Slice each slice in half horizontally like you would a roll or biscuit, then top with strawberries and ice cream

Serves up to 8 people.

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