Joan’s Crunchy Strawberry Shortcakes

Joan Weed found this shortcake recipe on the back of a magazine and decided to make it her own. While the original recipe was for a traditional layer cake, Weed decided to take a more biscuit-based approach (with delicious results).

Ingredients:

3 cups sifted flour

4-1/2 tsp baking powder 

1tsp salt 

1/3 cup sugar

3/4 cup shortening (butter)

2 eggs

2/3 cup milk (about)

2 tbsp melted butter

2 qts strawberries 

1 cup heavy cream

 

Directions: 

Sift dry ingredients, then cut in shortening.

Add eggs and enough milk to moisten dry ingredients.

Drop 1/4 cups of dough on greased baking sheet 2” apart till dough is used up. 

Bake at 425 for 20 mins or until nicely browned on top.

Clean, slice and sweeten berries while biscuits bake.

After cooling some, split or crumble biscuits.

Spoon berries over top. Top with whipped cream.

 

The biscuits freeze well and also make for a great treat on their own!