Strawberry Shortcake Recipe

1      Reviews by:    Sherri Wright   Strawberry Shortcake Recipe bakes a cake with all-purpose flour, sugar, baking powder, salt, lard and milk then splits and layers with topping of whipped dessert dressing, sour cream or whipped cream and strawberries for this shortcake recipe. 633

INGREDIENTS

• 1 3/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup lard, chilled
• 3/4 cup milk
• Sweetened sliced ripe strawberries

DIRECTIONS

• Blend the flour, sugar, baking powder, and salt in a bowl. Cut in the lard with a pastry blender or two knives until particles are about the size of coarse cornmeal. Make a well in the center and add milk all at one time. Stir with a fork 20 to 30 strokes.
• Turn dough out onto a lightly floured surface and shape it into a ball. Knead lightly with the fingertips about 15 times. Divide dough into halves. Roll each half about 1/4 inch thick to fit an 8-inch layer cake pan. Place one round of dough in pan and brush with melted butter or margarine. Cover with the other round. Brush top with milk.
• Bake at 425°F 15 to 18 minutes, or until top is delicately browned.
• Split shortcake while hot and spread with butter or margarine. Arrange half of the strawberry slices over bottom layer. Spoon whipped dessert topping, sour cream, or sweetened whipped cream over berries. Cover with top layer and arrange remaining berries over it. Spoon additional topping over all.