recipe_6025

Old Fashioned Strawberry Shortcake

Prep Time:
30 minutes

Cook Time:
10 to 12 minutes

Servings:
6 shortcakes

Prep Time:
30 minutes

Cook Time:
10 to 12 minutes

Servings:
6 shortcakes

INGREDIENTS

  • Shortcakes
  • 2 C. (500 mL) all-purpose flour
  • 3 Tbsp. (45 mL) sugar
  • 1 Tbsp. (15 mL) baking powder
  • 1/2 tsp. (2 mL) salt
  • 1/2 C. (125 mL) Crisco® All-Vegetable Shortening
  • 1 egg
  • 1/2 C. (125 mL) milk
  • 1 1/2 tsp. (7 mL) pure vanilla extract
  • Strawberry Mixture
  • 2 C. (500 mL) strawberries, sliced
  • 2 Tbsp. (30 mL) sugar
  • 1 Tbsp. (15 mL) packed brown sugar
  • Garnish
  • whipped cream (optional)

DIRECTIONS

  1. Combine strawberries, 2 Tbsp. (30 mL) sugar and brown sugar in medium bowl. Toss to mix well. Cover and refrigerate for 1 to 4 hours before serving.
  2. Preheat oven to 425ºF (220ºC). Lightly grease or line baking sheet with parchment paper.
  3. Combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size pieces. Make a well in center of flour mixture.
  4. Beat egg in a small bowl. Add milk and vanilla. Mix thoroughly. Pour mixture into well in centre of flour mixture; toss with fork until well combined (do not overwork). Drop batter into 6 equal mounds on prepared baking sheet.
  5. Bake for 10 to 12 minutes until lightly browned. Remove from oven; place baking sheet on a rack to cool.
  6. Split each shortcake in half horizontally. Place bottoms on serving plates. Place an even amount of strawberries on shortcake bottoms. Top with whipped cream. Replace shortcake tops.