Super easy with an eye popping presentation -- who doesn't love strawberry shortcake?
FRESH STRAWBERRIES (OR OTHER FRESH FRUIT)
2-3 cfresh strawberries, halved
2 csifted all purpose flour
3 tspbaking powder
1/2 cundiluted carnation evaporated milk
CARNATION WHIPPED TOPPING:
1 1/4 cundiluted carnation evaporated milk
2 Tbsplemon juice
How to Make Old-Fashioned Shortcake
- FRUIT: Prepare fruit by washing and cutting as needed. Sprinkle with sugar and set aside. (May use any that you like: strawberry, blueberry, peaches, apricot, raspberry, cherry -- even canned if you're in a pinch, but fresh is SO much better)
- SHORTCAKE: Sift the dry ingredients. Cut in shortening until resembles coarse corn meal.
- NOTE: If you use self-rising flour, omit baking powder and salt, and decrease liquid if necessary
- Combine milk and water and add to dry ingredients all at once. Mix with a fork until moistened.
- Turn out on lightly floured surface and knead 10 to 15 times.
- Roll or pat 1/2-inch thick, cut with floured biscuit cutter (or drinking glass)--(should get about 6 individual shortcakes -- form scraps into one more if possible -- can make more with smaller diameter glass for smaller portions)
- Bake 450 F on ungreased baking sheet for 10-12 minutes
- WHIPPED TOPPING: Put milk in a covered mixing bowl and place in freezer for 15-20 minutes (until soft crystals form in the milk)
- Remove from freezer and whip until stiff (about 1 minute) (if you've never done this before, you'll be surprised at how wonderfully well it whips)
- Add lemon juice and continue whipping until VERY stiff. (It will triple in volume)
- Beat in sugar and vanilla.
- ASSEMBLY: Split shortcakes in half with a fork or knife. Place half on plate and cover with fruit. Top with other biscuit half, and more fruit. Spoon the whipped topping over all and serve immediately.
- Some people like to put a little butter on the biscuit before putting the fruit on. Even a sprinkle of cinnamon sugar with the butter -- Up to you!