Strawberry Shortcake

With tons of strawberries still abound, it’s time for strawberry shortcake!  One of my favorite desserts, too.

I grew up on the Bisquick shortcakes: mix Bisquick with milk, sugar and butter.  This recipe uses NO mix and I still find it just as easy and fast.  I think this recipe tastes just like it as well!

Strawberry Shortcake
Yield 6 large servings, 9 regular ones

2 1/4c. all-purpose flour
4t. baking powder
2T.  sugar
1/4t. salt
1/3c. vegetable shortening
1 egg
2/3c. milk

Whipped cream: 1c. whipping cream, 1Tbsp. powdered sugar, 1 tsp. vanilla
Strawberries: 1/2c. sugar and 2c. sliced strawberries.

1.  Preheat oven 425 degrees.  Whisk together flour, baking powder, sugar and salt.
2.  Cut in the shortening with a pastry cutter.  I use my fingers.  The result should be fine crumbs.
3.  Make a well in the middle of the flour mix and pour in the egg and milk.   Stir until just combined.
4.  Drop batter onto greased cookie sheet by the spoonful.  I like to make 6 large ones.  They are quite big, so you might want 9.  Bake for 15-20 minutes
For whipped cream: Beat 1c. whipping cream until just forming peaks.  Add 1t. vanilla and 1T. powdered sugar.  Beat until forms stiff peaks.

For strawberries: stir to combine and let sit overnight.