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Easy Strawberry Shortcake

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 2 servings.
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

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

  • 1. In a small bowl, mash the strawberries; stir in sugar. Cover and refrigerate until serving.
  • 2. 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.
  • 3. 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.
  • 4. To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with half of the strawberry mixture. Replace shortcake tops.
  • 5. In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes.

Nutrition Facts

1 each: 896 calories, 47g fat (20g saturated fat), 83mg cholesterol, 842mg sodium, 109g carbohydrate (57g sugars, 4g fiber), 10g protein.

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