VERIFIED BY Taste of Home Test Kitchen
- 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
- 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 board; 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.
Originally published as Southern Shortcake in Taste of Home April/May 1996, p67