Sweet Equations: Southern Strawberry Shortcake

Actual Southern Strawberry Shortcake is not made with cake at all, but with slightly sweetened 

 biscuits. They're easy and quick, and just delicious.

 

Considering this huge package of strawberries was $2.50, it was definitely time to 

make a little spring magic.

 

Pre-heat your oven for 400 degrees.

• 2 quarts fresh strawberries, sliced
• 1/4 cup sugar
• 1/2 cup shortening
• 2 1/2 cups self-rising flour and whole wheat flour combined
• 1 egg
• 1 cup 2% milk
• 1 pint heavy cream plus 1/4 cup powdered sugar

 Cut the shortening into the flour until crumbly. We just used knives.

In a small bowl add the egg and milk.

Beat together until foamy. Add to the flour, and add the sugar.

Mix well.

Like really well. Better than this. C'mon, Thom.

Perfect. When it looks like this, get your hands in there and knead it three or four times.

Drop by generous dollops on a greased cookie sheet and bake for 15 minutes of until brown.

In the meantime, slice the strawberries.

Pour the cream into a bowl and add the powdered sugar. Turn this sucker on and amaze your children at how simple whipped cream is!

Savannah was like, "Seriously?"

Seriously.

Pull out the biscuits and allow to cool 15 minutes. Split. Stuff. Watch the magic of 

spring make them disappear.

Chef's Comments: I did not expect Strawberry Shortcakes to look like this, plus, did you know that the South used this recipe to get rid of left over biscuits? I also like the way they use left over recipes like the chocolate bread pudding. It is good, and it's all natural.