#1357 - Scratch Strawberry Shortcake

(by Shirley McNevich)

1 egg
1 cup white sugar
2 TBSP Crisco shortening
2 cups flour
1/2 cup milk
2 tsp. baking powder
1 quart fresh strawberries
1/2 cup white sugar

Grease and flour a 9" x 9" pan--set aside. In a bowl add egg--beat it with a fork. Add 1 cup white sugar--stir with a spoon. Add shortening--beat with a spoon. Add baking powder, milk, and flour--stir until mixed, then beat with a spoon. Pour the batter into the prepared pan--smooth it out with the back of a spoon until even. Bake at 350 degrees for 35 minutes. Cool completely. While the shortcake is cooling, wash and de-stem 1 quart of fresh strawberries. With a potato masher, mash the berries. Add 1/2 cup white sugar to the berries and stir--taste a small spoonful--add more sugar if it's not sweet enough. To serve, place a piece of shortcake in a bowl, crumble the cake into small pieces, pour some berries over the top, and add a little cold milk.