1 Quart strawberries, sliced 3 ts Baking powder
1/2 c Sugar 1 ts Salt
1/3 c Shortening 3/4 c Milk
2 c All-purpose flour* Margarine or butter, soften
2 tb Sugar Sweetened whipped cream
*if using self-rising flour omit Baking powder and salt
Mix strawberries and 1/2 cup sugar. Let stand 1 hour.Heat oven to 450
degrees. Cut shortening into flour, 2 tablespoons sugar, the baking powder
and salt with pastry blender until mixture resembles fine crumbs. Stir in
milk just until blended. Turn dough onto lightly floured surface. Gently
smooth into a ball. Kneed 20 to 25 times. Roll 1/2-inch thick. Cut with
floured 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown. Split crosswise while hot.
Spread with margarine. Fill and top with strawberries. Top with Sweetened
Whipped Cream. 6 SERVINGS; 570 CALORIES PER SERVING. Pat-in-t Shortcake: Do
not smooth dough into a ball. Pat into greased round pan, 8 X 1-1/2 inches.
Bake 15 to 20 minutes.
Yields
6 servings