STRAWBERRY SHORTCAKE (serves 8)
*1 to 1 1/2 quarts of fresh strawberries
*1/4 cup white sugar
*3 tablespoons water
*2 1/4 cups all-purpose flour
*4 teaspoon baking powder
*3 tablespoons sugar
*1/3 cup lard
*1/4 teaspoon salt
*2/3 cup buttermilk
~Hull and slice strawberries and put into a large bowl.
~Mix 1/4 cup sugar and water with strawberries and set aside.
~Preheat oven to 425 degrees.
~Grease and flour one 8 inch round cake pan.
~In a medium bowl comine the flour, baking powder, 2 tablespoons white sugar and the salt.
~Cut the lard into the flour mixture with a pastry blender until the mixture resembles coarse crumbs.
~Make a well in the center of the flour mixture and add the beaten egg and buttermilk.
~Spread the biscuit batter into the greased and floured pan.
~Bake 15-20 minutes or until golden brown.
~Let set for 5 minutes and remove from pan.
~Cool on a wire rack
~Cut cooled biscuit in half, making two layers.
~Place half of the strawberries on top of one layer.
~Put second layer on top of strawberries.
~Put the rest of the strawberries over the second layer of biscuit.
~Top off with homemade whipped cream.
`Before cooking biscuit, drop dough into 8 equal dollops onto cookie sheet and bake for 10-15 minutes.
`Substitute lard for shortening.
`Substitute strawberries for raspberries.