Strawberry shortcake

[desicat]

• 
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt

​ 1 tablespoon white sugar

• 1/3 cup shortening
• 1 cup milk
• Directions for biscuits
  
  
  
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
  
  
  
  1 pint of strawberries hulled, washed and sliced
  2 tablespoons sugar(for the strawberries)
  
• 500 ml of whipping cream, whipped (add several tablespoons of sugar and a teaspoon of vanilla when whipping)

• Directions for Shortcake
• Let the sliced berries and sugar sit in the fridge for several hours so that you end up with some berry juice in the bowl. Whip the whipping cream, when whipped add the vanilla and sugar and give one final whip to make sure the sugar is incorporated int o the whipping cream.
• Slice biscuits in half, put a dollup of whipped cream on bottom half of biscuit, top with sliced berries and juice, add the top biscuit, another dollup of whipped cream and more berries and juice
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[desicat]

This is a traditional shortcake recipe from my family in New Brunswick. its made with biscuits instead of a white cake. You could use any fruit that you wish, frozen or fresh, just make sure to add a bit of sugar to the berries and let them sit in the fridge so that they masterate. (meaning some of the juice will come out of the berries)