2 c flour
3 T sugar
2 tsp baking powder
3/4 tsp salt
1/2 c shortening
2/3 c milk
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Cut in shortening with pastry blender until mixture resembles coarse meal. Add milk to flour mixture; stir with a fork until a soft dough forms. Roll dough out on a lightly floured surface to 1/2 inch thickness. Cut into 3 inch squares and place on ungreased cookie sheets. Bake at 450 for 8-10 minutes or until lightly browned. Cool on wire racks. Makes 8 individual shortcakes.
peach shortcake
3 fresh peaches, peeled and sliced (2 cups)
1/4 c sugar
1 c whipping cream
1/2 tsp vanilla
Combine sliced peaches with sugar and let set while the shortcake is baking. (I like to add a dash of cinnamon to my peaches, but it is optional.) Whip cream with vanilla. When shortcakes are cool, split each in half. Cover each half with sliced peaches and whipped cream, then replace each shortcake top. Spoon remaining peaches over shortcakes, top with remaining whipped cream.
strawberry shortcake
1 pt strawberries, stemmed and sliced (2 cups)
1/4 c sugar
1 c whipping cream
1/2 tsp vanilla
Combine sliced strawberries with sugar and let set while the shortcake is baking. Whip cream with vanilla. When shortcakes are cool, split each in half. Cover each half with sliced strawberries and whipped cream, then replace each shortcake top. Spoon remaining strawberries over shortcakes, top with remaining whipped cream.
