Recipe - Strawberry Shortcakes

1 Quart strawberries, cut or sliced up
One half cup Sugar
1/3 cup Shortening
2 cup Allpurpose flour*
2 tablespoon Sugar
3 teaspoon Baking powder
1 teaspoon Salt
Three fourths cup Milk
Margarine or butter, soften
Sweetened whipped cream

*if using selfrising flour omit Baking powder and salt

Mix strawberries and One half cup sugar. Let stand 1 hour.Heat oven to 450
degrees. Cut shortening into flour, 2 tablespoons sugar, the baking powder
and salt with pastry blender until mixture resembles fine crumbs. Stir in
milk just until blended. Turn dough onto lightly floured surface. Gently
smooth into a ball. Kneed 20 to 25 times. Roll 1/2inch thick. Cut with
floured 3inch cutter. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown. Split crosswise while hot.
Spread with margarine. Fill and top with strawberries. Top with Sweetened
Whipped Cream. 6 SERVINGS; 570 CALORIES PER SERVING. Patint Shortcake: Do
not smooth dough into a ball. Pat into greased round pan, 8 X 1One half inches.
Bake 15 to 20 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini