This was a very easy recipe to make, and everyone enjoyed the dessert. This is definitely a recipe that we will make again during the summer when we can pick fresh strawberries.
1 quart strawberries, sliced
1 cup sugar
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/3 cup margarine or butter, melted (we used dairy-free butter)
Sprinkle strawberries with 1 cup of sugar; let stand 1 hour. Heat the oven to 450 degrees. Mix flour, 2 tablespoons of sugar, the baking powder, and salt in a medium bowl. Stir in milk and margarine just until blended.
Sprinkle a surface lightly with flour. Turn the dough onto the surface. Gently smooth into a ball; knead 20-25 times. Roll or pat dough 3/4 inch thick; cut into shortcakes with a floured biscuit cutter. Place on an ungreased cookie sheet.
Bake until golden brown, 10-12 minutes. Split warm shortcakes crosswise; fill and top with strawberries. Serve with Sweetened Whipped Cream. (Note: we didn't do this since we were trying to keep the recipe dairy-free.)
Sweetened Whipped Cream
Beat 1 cup of chilled whipping cream and 2 tablespoons of powdered sugar in a chilled small bowl until stiff.