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Strawberries Shortcake

Strawberry shortcake is one of those desserts that screams "Spring is finally here!"

If you have the pleasure of picking strawberries from your garden, strawberry shortcake is a true indulgence. For those of us without big gardens, the hot house varieties from the grocery store let us enjoy this simple dessert.

Cooking for One

1 Shortcake biscuit
1/2 c. fresh strawberries, sliced
1 tsp. sugar (optional)
1/4 c. fresh Whipped cream

Cooking for Two

2 Shortcake biscuits
1 c. fresh strawberries, sliced
2 tsp. sugar (optional)
1/2 c. fresh Whipped cream

Prepare shortcake biscuits. While the biscuits are baking, slice the fresh strawberries into a serving bowl. Mash the berries lightly with a fork to release some juice. Sprinkle berries with sugar and set aside. Whip the cream until it just holds a peak.

When the shortcake biscuits are done, place one shortcake in the bottom of a bowl. Top with strawberries and whipped cream. Serve immediately.

Shortcake Biscuits For One or Two

3/4 c. flour
1 1/8 tsp. baking powder
1 tbsp. brown sugar
1/8 tsp. vanilla or almond extract (optional)
2 tbsp. shortening
3 tbsp. - 1/4 c. milk
2 tsp. melted butter

Sift together flour and baking powder. Drizzle extract over the sugar and add to the dry ingredients. Mix thoroughly before cutting shortening in with 2 knives or a pastry blender. Add the lesser amount of milk and stir gently. Add more milk sparingly as needed to make a soft dough.

Turn dough out onto a lightly floured board and roll out to 1/2" thick. Cut with a round biscuit cutter. Place biscuits on a cookie sheet and brush the top with melted butter. Bake in a very hot, 450° oven for 15 minutes. Serve hot as a base for Strawberry Shortcake.