Strawberry shortcakes

Yield: 6 servings

Measure Ingredient
1 \N Quart strawberries, sliced
½ cup Sugar
⅓ cup Shortening
2 cups All-purpose flour*
2 tablespoons Sugar
3 teaspoons Baking powder
1 teaspoon Salt
¾ cup Milk
\N \N Margarine or butter, soften
\N \N Sweetened whipped cream

*if using self-rising flour omit Baking powder and salt Mix strawberries and ½ 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 ½-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 1-½ inches. Bake 15 to 20 minutes.

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