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Strawberry Shortcake

Perfect Recipe for Fresh Strawberries


Strawberry topping: 
8 cups strawberries 
1 cup sugar

3 cups all purpose flour, sifted 
4 Tablespoons sugar 
4 teaspoons baking powder 
1 teaspoons salt 
1/2 cup shortening 
2 eggs, beaten 
1/2 cup whole milk



Wash the strawberries, remove the tops and slice into a bowl. 
Sprinkle with one cup of granulated sugar and let stand at room temperature for about an hour.

Refrigerate for another hour allowing the strawberries to weep and create a fabulous tasting juice.

Sift flour, sugar, baking powder and salt into a large bowl. 
Cut in the shortening. 
Add beaten eggs and whole milk. 
Mix to form dough.

Grease and flour a 9 x 13 baking pan. 
Place the dough in the pan so that it is 3/4 inch thick. 
Bake in a hot at 450-degree oven without the blower for 12 - 15 minutes.

When the shortcake is done, cut it into large squares and place it in a big bowl. 
Top with lots of strawberries and top with whole milk.


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