Southern Shortcake Recipe
Southern Shortcake is a delicious biscuit topped with cream and strawberries. Try this Mexican dessert and your joy will know no bounds once you bite into it. So what do you think about this Southern Shortcake ?
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
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
Directions
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.
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.
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