Sliced Strawberries with Homemade Shortcakes
1 quart strawberries, sliced
1/4 cup granulated sugar
3 1/2 cups self-rising flour
4 1/2 teaspoons Clabber Girl Baking Powder
1/2 cup shortening
1 1/2 cups buttermilk
2 tablespoons vanilla extract
2 tablespoons granulated sugar
Combine strawberries and sugar; stir gently and chill 1 to 2 hours. Combine flour and Clabber Girl Baking Powder in a large mixing bowl, stirring well. Cut in shortening with a pastry blender until the mixture resembles coarse meal. Gradually add buttermilk and vanilla, stirring until dry ingredients are moistened.
Turn dough out onto a floured surface, and knead 4 to 5 times.Roll dough to 1/2-inch thickness; cut with a 2 3/4-inch biscuit cutter. Place shortcakes on greased baking sheet. Sprinkle tops of shortcakes with sugar.
Bake at 425 degrees F. for 12 minutes, or until shortcakes are lightly browned. Spoon sliced strawberries on top of shortcakes. Top with whipped cream, if desired.
Karen Mitchell Wilcher