Additional Sugar to sweeten strawberries, to taste
Whipped Cream and/or Ice Cream
Instructions
Clean, stem, and slice or mash strawberries.
Mix in sugar to taste.
Set aside while making shortcake.
Sift flour, sugar, baking powder, and salt into a mixing bowl.
Cut in shortening with a fork or pastry blender until mixture resembles coarse crumbs.
Pour milk into flour mixture, stirring until dough is soft, moist and pulls away from the side of
the bowl.
Turn dough into 9x13 cake pan and spread evenly. (Lightly grease the cake pan first to
prevent sticking It can have an even aooearance or bumpy look on the surface. Golden
browning around the edges and tops if dough is good.Make sure not too wet in the center of
the dough.
Bake at 425 degrees until top is a light golden
brown. (Use the toothpick test to determine if baked through.). Use 8 by 10 cake pan. Glass
may take less time.
Cool.
Break up shortcake into pieces in a bowl and pour on strawberries and juice. Top with
whipped cream or
ice cream.
Go back for seconds.
NOTE- Cut quantities by 1/3 to make 1 9x9 inch pan.
Serving
Suggestions
Especially enjoyable eaten outside on an early summer evening when the lightning bugs are flickering and the first stars begin to twinkle overhead.
Originally Submitted
6/21/2017
0 Out of 5 from
0 reviews
You can add this Strawberry Shortcake Summertime recipe to your own private DesktopCookbook.