Southern Biscuit Shortcakes

Prep Time: 30 min
Serving Size: 9 shortcakes

Ingredients:

6 cups sliced strawberries
2 cups Martha White® Self-Rising Flour
2 tablespoons sugar
1/2 cup cold butter or margarine, cut up
3/4 cup half and half
1 cup heavy whipping cream, whipped with 1 tbsp sugar

Preparation Directions:

1. Heat oven to 450°F. Grease a large cookie sheet. In medium bowl, combine strawberries and sugar to taste; mix well. Set aside.

2. In large bowl, combine flour and sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add half-and-half; stir with fork until mixture is moistened. If necessary, stir in additional half-and-half a tablespoon at a time until moist.

3. On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 3-inch round cutter or knife into 9 shortcakes. Place about 1 inch apart on greased baking sheet.

4. Bake at 450°F. for 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Split shortcakes, fill with strawberries and top with whipped cream.

©/TM/® The J.M. Smucker Company.