October 2nd, 2017
From Baking Class, by Deanna F. Cook
Preheat the oven to 350°F (180°C).
Place the sliced strawberries in a large bowl, and sprinkle with 2 tablespoons of the sugar. Stir well. Cover, and let the berries sit for at least 1 hour, or until some juice forms in the bottom of the bowl.
Preheat the oven to 350°F (180°C). Mix the remaining 3 tablespoons sugar with the flour, salt, baking powder, and butter in a large bowl with a pastry cutter until the mixture looks sandy.
Add the milk, and mix to form a soft dough.
Turn the dough out onto a lightly floured surface, and roll to ¼-inch thickness.
Cut out the shortcakes with a small, round cookie cutter or the top of a spice jar. Place the rounds on an ungreased cookie sheet, and bake for 8 to 10 minutes.
When you’re ready to serve, slice the shortcakes in half, and place the bottoms on plates. Spoon a few strawberries over each shortcake, and add a dollop of whipped cream.
Place the tops of the shortcakes on the whipped cream, followed by another layer of whipped cream and a few more strawberries. Enjoy as is, or garnish with mini chocolate chips!