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Southern Shortcake Recipe

Photo by: Taste of Home

"Your family will rave about this dessert," says Tommy Conley of Vero Beach, Florida. "Biscuits are a fun change from the usual shortcake."

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10-12 Servings
Prep: 20 min. Bake: 15 min.

Ingredients

2 quarts fresh strawberries, sliced
1/4 to 1/2 cup sugar
1/2 cup shortening
2-1/2 cups self-rising flour
1 egg
1 cup buttermilk
Whipped cream

Directions

Combine the strawberries and sugar; set aside. In a large bowl, cut shortening into flour until crumbly. In a small bowl, beat egg; add buttermilk. Stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead three to four times. Roll out to 1/2-in. thickness; cut with a 3-in. round biscuit cutter. Place on a lightly greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned; cool slightly.
Split biscuits lengthwise; place the bottom halves on serving plates. Top with about 1/3 cup strawberries and whipped cream. Replace biscuit tops; spoon about 1/3 cup strawberries and more whipped cream on top. Serve immediately. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 each) equals 216 calories, 9 g fat (2 g saturated fat), 19 mg cholesterol, 328 mg sodium, 30 g carbohydrate, 3 g fiber, 4 g protein.

Southern Shortcake published in Taste of Home April/May 1996, p67

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