A traditional shortcake recipe that the parishioners of All Saints Church use at their annual strawberry shortcake supper each June.
2 cups all-purpose white flour
5 teaspoons baking powder
1 teaspoon salt
5 tablespoons solid vegetable shortening
3/4 cup milk
2 tablespoons sugar
Preheat the oven to 425 degrees F. Grease 12 muffin cups.
Sift together the flour, baking powder, and salt. Set aside.
In a small saucepan, melt the shortening. Remove from the heat and add the egg, milk, and sugar. Mix well. Pour into the flour mixture and stir to combine. Spoon into the muffin cups. Bake for 12 minutes, until golden. When cooled, split the shortcakes. Top with sweetened berries and a dollop of whipped cream.