Strawberry Shortcake

This is my Mom's recipe and they are the best things in the world.  Forget about those gross store bought biscuits and try these flaky warm delights!


This is not a Paleo friendly recipe, but I thought I would share it anyways since it is so good!
I will post a Paleo version of this soon!


Preheat oven 450.  Serves 6.

Ingredients

1 quart Strawberries, sliced

1 Cup Sugar

1/3 Cup Shortening

2 Cups Flour

2 Tbsp Sugar

3 tsp Baking Powder

1 tsp Salt

3/4 Cup Milk

Heavy Cream or Whole Milk

Powered Sugar

Directions

Mix the Strawberries with 1 Cup Sugar.  Let stand for at least 1 hour in refrigerator.

Heat oven to 450 degrees.

Cut Shortening into Flour, Sugar, Baking Powder and Salt until mixture resembles fine crumbs.

Stir in the Milk, little by little, until just blended.  Do not add too much Milk!

Gently smooth dough into a ball on a lightly floured counter.  Knead 20 times, do not over knead or you will make the shortcakes tough.

Roll out to 1/2" thick, start in middle of ball and roll outwards each time, turning the dough between rolls.

Cut out the shortcakes with a 3" round cutter or a water glass of a similar size.  Place about 1" apart on a greased cookie sheet.

Bake until golden brown, 10-12 minutes.  You will need to remove the tray from oven to see if they are golden, if you rely on the light from inside the oven you will end up over cooking them.

To Serve

Split crosswise while warm, if possible, and spoon in Strawberry mixture.  Pour over Heavy Cream or Whole Milk and top with some Powdered Sugar if desired.