Strawberry Shortcakes

Instructions

1. 1

   Sweetened Whipped Cream -- (below) OR 1 1/2 cups frozen (thawed) whipped topping -- if desired SWEETENED WHIPPED CREAM 3/4 cup whipping (heavy) cream 2 tablespoons granulated or powdered sugar Wash strawberries, and dry on paper towels. Cut out the hull, or "cap," with the point of a paring knife. Cut the strawberries lengthwise into slices. Mix sliced strawberries and 1/2 cup sugar in a large bowl. Let stand 1 hour. Heat the oven to 450º. Mix the flour, 2 tablespoons sugar, the baking powder and salt in a medium bowl. Cut the shortening into the flour mixture, using a pastry blender or crisscrossing 2 knives, until the mixture looks like fine crumbs. Stir the milk into the crumb mixture just until blended and a dough forms. If the crumb mixture is not completely moistened, stir in an additional 1 to 3 teaspoons milk. Drop the dough by 6 spoonfuls onto the ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Just before serving, prepare Sweetened Whipped Cream (below). Split warm or cool shortcakes horizontally. Spoon whipped cream and strawberries over bottoms of shortcakes. Top with tops of shortcakes and additional whipped cream and strawberries. SWEETENED WHIPPED CREAM: Beat the whipping cream and sugar in a chilled medium bowl with the electric mixer on high speed until stiff peaks form. Serve immediately. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "0:12" Protein; 62g Carbohydrate; 4mg Cholesterol; 616mg Sodium 1 1/2 Other Carbohydrates Essential Equipment: cookie sheet; electric mixer or hand beater Tips Wash strawberries just before you plan to use them. The whipping cream will beat up more easily if the bowl and beaters for the mixer are chilled in the refrigerator for about 20 minutes before beating. 2130706543