mom's strawberry shortcake
(1 rating)
We couldn't wait for June and Mom's strawberry shortcakes with these biscuits hot from the oven slathered with butter and topped with fresh strawberries and whipped cream. Sadly and oddly enough, this was the only time Mom ever made biscuits. The only other time I had biscuits was in school. I loved cafeteria biscuits so much. I TRADED stuff to get MORE biscuits.
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(1 rating)
yield
6 serving(s)
prep time
25 Min
cook time
15 Min
method
Bake
Ingredients For mom's strawberry shortcake
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2 csifted all-purpose flour
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3 tspbaking powder
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3/4 tspsalt
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1/4 c+ 3 tsp granulated sugar, divided
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1/2 cshortening
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1 lgegg, beaten
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1/3 cmilk, more or less
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6 tspbutter
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4 csliced strawberries
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1/2 ptheavy whipping cream
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1/4 cpowdered sugar
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1 tspvanilla extract
How To Make mom's strawberry shortcake
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1Preheat oven to 450 degrees F. Pour 1/4 c granulated sugar on top of the sliced strawberries and set aside.
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2Sift the all-purpose flour, baking powder, salt, and sugar.
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3Cut in shortening until it resembles corn meal.
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4Next, add the egg.
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5Then add enough milk to make a dough that can be easily handled.
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6Roll or pat dough into a circle that is 1/2" thick. Use a 2 3/4" or 3" biscuit cutter to cut the biscuits.
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7Place 1 inch apart on a greased baking sheet.
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8Bake for 12 to 15 minutes or until golden.
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9For the whipped cream, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form; about 4 - 5 minutes.
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10To assemble, split the biscuits in half and spread with 1 tsp of butter.
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11Top with sweetened strawberries.
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12Top with sweetened whipped cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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