Prepare and bake Shortcake.
Wash and hull strawberries; drain. Either leave the strawberries whole or sliced.
Perfect Strawberry Slicing Tip: Use your egg slice.
Stem the strawberries first, then slice just like you would a boiled egg. Much quicker than using a knife.
In a large bowl, place strawberries and sprinkle with sugar; cover and refrigerate.
In a medium bowl, beat the whipping cream until stiff peaks form; fold in sugar.
To serve, split baked shortcakes into halves. Ladle strawberries onto top of shortcake and top with a dollop of whipped cream.
NOTE: Best served when shortcake is warm. Shortcake can be reheated. The berries will be juicier if you crush a few before sugaring and
let them sit for an hour before using.
Makes 8 servings.
Shortcake:
4 cups all-purpose
flour
1/2 cup granulated sugar
2 tablespoons
baking powder
1/4 teaspoon salt
1/2 cup chilled butter or margarine
1
egg, beaten
1 1/4 cups milk
Preheat oven to 400 degrees F. Grease two large baking sheets.
In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives,
cut in butter or margarine until particles are the size of small peas; stir in egg and milk.
On a lightly floured surface, using 1/2 cup dough per biscuit, pat dough into eight (4-inch rounds).
Bake 15 to 17 minutes or until golden brown.
