This is a heavenly, old fashioned dessert that adds the perfect finishing touch to any holiday meal.  If you like sweet and creamy strawberry goodness, don’t forget this one. 

cups fresh or canned strawberries, sliced and sugared

cup heavy cream

large egg, beaten

cup milk

tablespoon sugar

cups enriched flour, sifted

cup shortening

tablespoons soft butter

3

teaspoons baking powder

1/2

teaspoon salt

Sift together sugar, baking powder, flour and salt; cut in shortening until mixture is crumbly.  Combine egg and milk; add all at once to dry ingredients, stirring only to moisten.  Turn dough out onto a floured board and knead gently for half a minute.  Pat or roll dough to 1/2 inch thickness.  Cut 6 biscuits with floured 2-1/2 inch round or fluted cutter.  Bake on an ungreased baking sheet in 450 degree oven for 10 minutes.  Split still warm shortcake biscuits and spread soft butter on bottom layers.  Fill and top with sugared strawberries and whipped cream.  Serve warm.

Yield:  6 biscuit size shortcakes.

Variations Abound:

Use your imagination and try all of your favorite berries with this recipe.