| 1 | quart strawberries, sliced |
| 1/2 | cup sugar |
| 1/3 | cup shortening |
| 2 | cups Gold Medal® all-purpose flour |
| 2 | tablespoons sugar |
| 3 | teaspoons baking powder |
| 1 | teaspoon salt |
| 3/4 | cup milk |
| Butter or margarine, softened |
| Cream or sweetened whipped cream |
| 1. | Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour. |
| 2. | Heat oven to 450ºF. Grease bottom and side of round pan, 8x1 1/2 inches. |
| 3. | Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan. |
| 4. | Bake 15 to 20 minutes or until golden brown. |
| 5. | Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream. |
|
| Although available year-round, fresh strawberries are at their best from April to June. Go ahead and use other in-season fresh fruit when your grocery store’s strawberries look less than spectacular. |
|
| No need to limit yourself to strawberries! Anything from apricots to watermelon works well, too. |
Nutrition Information:
450 ( 180 ); 20 g ( 8 g); 25 mg; 680 mg; 66 g ( 4 g); 6 g 6 %; 100 %; 20 %; 14 %