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Wine

Easy Strawberry Shortcake

WHEN I married in 1946, my sister-in-law was a big help in sharing her recipes and cooking expertise and I aspired to be as good a cook as she was. Many of her recipes are still our favorites. Although I've tried a few other recipes for strawberry shortcake over the years, I always come back to this one. --Janice Mitchell, Aurora, Colorado

2 ServingsPrep/Total Time: 30 min.

Ingredients

1-1/2 cups sliced fresh strawberries
1/3 cup sugar
BISCUITS:
1 cup all-purpose flour
7 teaspoons sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/8 teaspoon baking soda
1/4 cup shortening
1/3 cup buttermilk
1/4 teaspoon vanilla extract
1/2 cup heavy whipping cream

Directions

In a small bowl, mash the strawberries; stir in sugar. Cover and
refrigerate until serving.
For biscuits, in a large bowl, combine the flour, 4-1/2 teaspoons
sugar, baking powder, salt, cream of tarter and baking soda. Cut in
shortening until mixture resembles coarse crumbs. Stir in buttermilk
and vanilla until moistened.
Turn dough onto a lightly floured surface; knead 8-10 times. Shape
into two 4-in. circles. Place on an ungreased baking sheet. Bake at
450° for 12-14 minutes or until golden brown.

2 of 2

Easy Strawberry Shortcake (continued)

Directions (continued)

To assemble, split shortcakes in half. Place cake bottoms on dessert
plates. Top each with half of the strawberry mixture. Replace
shortcake tops.
In a small bowl, beat the cream until it begins to thicken. Add
remaining sugar; beat until stiff peaks form. Dollop onto
shortcakes. Yield: 2 servings.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.