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1/2 C. shortening
1 lg. egg, well beaten
1/2 C. milk
6 C. fresh fruit, such as sliced strawberries and blueberries
2 C. all-purpose flour
Whipped cream, for garnish
2 1/2 tsp. Clabber Girl Baking Powder
1/2 tsp. salt
2 Tbsp. granulated sugar
Preheat oven to 425° F. and line a baking sheet with parchment paper.
Whisk together flour, baking powder, salt and sugar. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk to dry ingredients and stir lightly with a fork only until flour is blended in.
Turn onto lightly floured board. Knead gently about 10 strokes. Roll 3/4-inch thick. Cut with 2 1/2 to 3-inch cutter. Place on baking sheet.
Bake at 425° F. for 12 minutes until shortcakes start to brown. Transfer shortcakes to a cooling rack for 5 minutes.
Split shortcakes in half while warm but not hot. Layer whipped cream on top of bottom half, then add fruit. Repeat with top layer. Use about 1/2-3/4 C. of fruit per shortcake.
1/2 C. shortening
1 lg. egg, well beaten
1/2 C. milk
6 C. fresh fruit, such as sliced strawberries and blueberries
2 C. all-purpose flour
Whipped cream, for garnish
2 1/2 tsp. Clabber Girl Baking Powder
1/2 tsp. salt
2 Tbsp. granulated sugar
Preheat oven to 425° F. and line a baking sheet with parchment paper.
Whisk together flour, baking powder, salt and sugar. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk to dry ingredients and stir lightly with a fork only until flour is blended in.
Turn onto lightly floured board. Knead gently about 10 strokes. Roll 3/4-inch thick. Cut with 2 1/2 to 3-inch cutter. Place on baking sheet.
Bake at 425° F. for 12 minutes until shortcakes start to brown. Transfer shortcakes to a cooling rack for 5 minutes.
Split shortcakes in half while warm but not hot. Layer whipped cream on top of bottom half, then add fruit. Repeat with top layer. Use about 1/2-3/4 C. of fruit per shortcake.