1 Quart strawberries, sliced 3 ts Baking powder
1/2 c Sugar 1 ts Salt
1/3 c Shortening 3/4 c Milk
2 c All-purpose flour* Margarine or butter, soften
2 tb Sugar Sweetened whipped cream
*if using self-rising flour omit Baking powder and salt
Mix strawberries and 1/2 cup sugar. Let stand 1 hour.Heat oven to 450
degrees. Cut shortening into flour, 2 tablespoons sugar, the baking
powder and salt with pastry blender until mixture resembles fine
crumbs. Stir in milk just until blended. Turn dough onto lightly
floured surface. Gently smooth into a ball. Kneed 20 to 25 times.
Roll 1/2-inch thick. Cut with floured 3-inch cutter. Place about 1
inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until
golden brown. Split crosswise while hot. Spread with margarine. Fill
and top with strawberries. Top with Sweetened Whipped Cream. 6
SERVINGS; 570 CALORIES PER SERVING. Pat-in-t Shortcake: Do not smooth
dough into a ball. Pat into greased round pan, 8 X 1-1/2 inches. Bake
15 to 20 minutes.
Yields
6 servings
