Crusty Strawberry Shortcake Recipe
Ingredients
| Strawberries | 4 Cup (64 tbs) | |
| Sifted all purpose flour | 1 1⁄2 Cup (24 tbs) | |
| Baking powder | 2 1⁄4 Teaspoon | |
| Salt | 3⁄4 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Shortening | 1⁄4 Cup (4 tbs) | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Butter | 1 Tablespoon | |
| Sweetened whipped cream | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1808 Calories from Fat 645
% Daily Value*
Total Fat 73 g112.5%
Saturated Fat 24.3 g121.7%
Trans Fat 6.7 g
Cholesterol 51.9 mg17.3%
Sodium 2409.4 mg100.4%
Total Carbohydrates 269 g89.7%
Dietary Fiber 19.1 g76.5%
Sugars 103.8 g
Protein 28 g56.8%
Vitamin A 13% Vitamin C 687.9%
Calcium 112.1% Iron 71.9%
*Based on a 2000 Calorie diet
Directions
Let stand at room temperature at least 30 minutes, stirring occasionally.
Heat oven to 450 degrees.
Sift flour, baking powder, salt and 2 tbsp. sugar together into a bowl.
Add shortening and cut in finely.
Stir in milk with a fork to make a soft puffy dough.
Round up dough and knead gently on a floured board about 6 times.
Roll out 1/2 inch thick and cut into four 4-inch biscuits.
Put on ungreased cookie sheet.
Bake 10 to 12 minutes or until nicely browned.
Split biscuits while hot and butter.
Put bottom halvesof biscuits on individual serving plates and spoon on some of berries.
Add top halves of biscuits and spoon remaining berries over.
Add a spoonful of whipped cream.
Serve immediately.
Chef
