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Mom’s Strawberry Shortcake

Mom’s Strawberry Shortcake

Makes 5 servings

For the biscuits:

2 cups self-rising flour

pinch of salt

1/4 cup sugar

2 tablespoons butter

2 tablespoons shortening

1 cup milk or buttermilk

For the strawberries:

2 cups fresh strawberries, hulled an quartered

1/3 cup sugar

For the whipped cream:

1 cup whipping cream

1/4 cup sugar

Heat the oven to 450 degrees F.

In a large bowl, combine the flour, sugar and salt. Stir with a whisk. Add the butter and shortening and use your fingers to combine until there are no pieces bigger than a pea. Add the milk and combine. The dough will be sticky.

Roll the dough into a circle that is about 1 1/2 thick. Use a round cookie cutter to make 5 or 6 biscuits. Place in a cast iron pan or on a cookie sheet lined with parchment. Bake for 10-15 minutes or until golden brown.

While the biscuits are baking, place the strawberries in a bowl along with the sugar. Stir gently to combine and allow to sit at least 20 minutes and up to an hour. The longer the berries sit in the sugar, the more the sugar will dissolve and create a syrup/sauce with the strawberry juices.

Next, whisk the whipping cream and sugar together until soft peaks form.

Take the biscuits out of the oven an allow them to cool slightly but not completely. Split the biscuits in half and put a scoop of strawberries on the bottom half, top with a dollop of whipped dream, and sandwich with the top half of the biscuit. Top with more strawberries and whipped cream. Spoon some of the sauce from the strawberries over the shortcake and serve.

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