Strawberry Shortcake Royale
Christy.AZ (08:01:19) : :
Source: Kansas City Barbeque Society Cookbook
Yield: 12 servings

1 cup vanilla ice cream, softened
1/2 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1 cup whipping cream, whipped
1/3 cup sugar
4 cups strawberries, cut into halves
1/3 cup shortening
2 1/2 cups buttermilk baking mix
3/4 cup milk
3 tablespoons sugar
1 teaspoon vanilla extract

Combine ice cream, sour cream, 1/4 cup sugar and 1 teaspoon vanilla in bowl, mix well. Fold in whipped cream. Chill, covered, in refrigerator. Sprinkle 1/3 cup sugar over strawberries in bowl. Let stand for 30 minutes. Cut shortening into baking mix in bowl until crumble. Stir in mixture of milk, 3 tablespoons sugar and 1 teaspoon vanilla. Pat into 2 greased 8-inch round baking pans. Bake at 425 degrees F for 12 to 15 minutes or until golden brown. Remove to wire rack to cool. Place 1 baked layer on serving plate; top with strawberries. Place remaining baked layer over the strawberries. Spread ice cream mixture evenly over top and side of shortcake. Chill until serving time. Libby Hayes