© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jun 15

Strawberry Shortcake

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PROCESS:

 

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.

 

Shortcake:

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.

 

INGREDIENTS:

 

Strawberry topping:

8 cups strawberries

1 cup sugar

 

Shortcake

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

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