EASY STRAWBERRY SHORTCAKE

Easy Strawberry Shortcake image

WHEN I married in 1946, my sister-in-law was a big help in sharing her recipes and cooking expertise and I aspired to be as good a cook as she was. Many of her recipes are still our favorites. Although I've tried a few other recipes for strawberry shortcake over the years, I always come back to this one. --Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Time 30m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups sliced fresh strawberries
1/3 cup sugar
BISCUITS:
1 cup all-purpose flour
7 teaspoons sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/8 teaspoon baking soda
1/4 cup shortening
1/3 cup buttermilk
1/4 teaspoon vanilla extract
1/2 cup heavy whipping cream

Steps:

In a small bowl, mash the strawberries; stir in sugar. Cover and refrigerate until serving. , For biscuits, in a large bowl, combine the flour, 4-1/2 teaspoons sugar, baking powder, salt, cream of tarter and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and vanilla until moistened. , Turn dough onto a lightly floured surface; knead 8-10 times. Shape into two 4-in. circles. Place on an ungreased baking sheet. Bake at 450° for 12-14 minutes or until golden brown. , To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with half of the strawberry mixture. Replace shortcake tops. , In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes.

Nutrition Facts : Calories 896 calories, Fat 47g fat (20g saturated fat), Cholesterol 83mg cholesterol, Sodium 842mg sodium, Carbohydrate 109g carbohydrate (57g sugars, Fiber 4g fiber), Protein 10g protein.