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Strawberry Shortcake
3 cups sifted all-purpose flour
3 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1/2 cup shortening
1 egg, beaten
2/3 cup milk (about)
3 pints strawberries
Sugar
Whipped heavy Cream
Preheat oven to 425 degrees F.
Sift flour, baking powder, 1/4 cup sugar and salt into a bowl. Cut in shortening. Add egg and enough milk to make a soft dough, mixing with a fork. Knead the dough lightly on a floured board. Divide dough into thirds. Pat out each third into a 9-inch round circle and placed onto a greased cookie sheet. Bake in preheated 425 degree F. oven for about 15 minutes or until rounds are golden brown. Let cool before using.
WAsh and hull berries. Halve ans sweeten with sugar to taste. Stack cooled shortcake layers with berries and whipped cream. Garnish with additional berries and cream if desired.
Serves 6 to 8.
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