3 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
1 teaspoon salt
½ cup butter or other shortening
¾ cup milk
2 quarts strawberries, washed and hulled
Sift flour once, measure, add baking powder and salt, and sift again.
Cut in shortening; add milk all at once and stir carefully until all
flour is dampened. Then stir vigorously until mixture forms a soft dough
and follows spoon around bowl. Turn out immediately on slightly floured
board and knead 30 seconds. Roll ¼ inch thick and cut with floured
3-inch biscuit cutter. Place half of circles on ungreased baking sheet;
brush with melted butter. Place remaining circles on top and butter tops
well. Bake in hot oven (450°F.) 15 to 20 minutes. Cut strawberries in
small pieces and sweeten slightly. Reserve 8 whole berries for garnish.
Separate halves of hot biscuits, spread bottom halves with soft butter
and some of sweetened strawberries. Place other halves on top,
crust-side down. Spread with butter and remaining berries. Garnish with
whipped cream and whole berries. Serves 8.
Dough may be rolled ½ inch thick, cut, and baked; split shortcakes after
baking.