PILLSBURY'S STRAWBERRY SHORTCAKE
Sift together:
2 cups sifted all purpose flour
3 teaspoons double-acting baking power
(or 4 1/2 tsp single acting baking power)
1 teaspoon salt
2 Tablespoons granulated sugar
Add:
1/2 cup solid shortening
Cut in with pastry blender or two knives until mixture resembles coarse meal.
Combine:
6 Tablespoons milk
1 egg, well beaten
Add liquid to dry ingredients and mix only until all flour is dampened. Knead gently on floured board for a few seconds.
Roll dough to 1/4 inch thickness; cut into twelve 3-inch rounds. Brush lightly with melted butter. Place in pairs, buttered sides together on ungreased baking sheet.
Bake in hot oven (450 degrees F) for 12 minutes. Remove top halves.
TO SERVE:
One quart of strawberries, sweetened to taste, is adequate for six servings.
Place crushed and whole strawberries between and on top of shortcake rounds. Garnish with sweetened whipped cream.
Makes 6 servings
Source: Pillsbury's Best Flour ad Woman's Day magazine 6/1/1947
Sift together:
2 cups sifted all purpose flour
3 teaspoons double-acting baking power
(or 4 1/2 tsp single acting baking power)
1 teaspoon salt
2 Tablespoons granulated sugar
Add:
1/2 cup solid shortening
Cut in with pastry blender or two knives until mixture resembles coarse meal.
Combine:
6 Tablespoons milk
1 egg, well beaten
Add liquid to dry ingredients and mix only until all flour is dampened. Knead gently on floured board for a few seconds.
Roll dough to 1/4 inch thickness; cut into twelve 3-inch rounds. Brush lightly with melted butter. Place in pairs, buttered sides together on ungreased baking sheet.
Bake in hot oven (450 degrees F) for 12 minutes. Remove top halves.
TO SERVE:
One quart of strawberries, sweetened to taste, is adequate for six servings.
Place crushed and whole strawberries between and on top of shortcake rounds. Garnish with sweetened whipped cream.
Makes 6 servings
Source: Pillsbury's Best Flour ad Woman's Day magazine 6/1/1947
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