- 1 pound strawberries, hulled and quartered
- 5 ounces blueberries, stems removed
- 3/4 cup sugar
- 2 cups flour
- 2 Tb sugar
- 3 tsp baking powder
- 1 tsp salt
- 1/3 cup shortening
- 1 cup milk
- salted butter
Rinse, pat dry and prepare the strawberries and blueberries. Combine the fruit and sugar, stir well and let sit for at least 45 minutes at room temperature, stirring a few times to help the sugar dissolve and coat the fruit.
Preheat oven to 400, butter a 9 inch cake pan.
Over a large bowl sift together the flour, sugar, baking powder and salt. Using a pastry cutter or 2 knives cut the shortening into the flour mixture. Stir in the milk until just blended. Spread the dough into the buttered cake pan. Dot with a small amount of the butter. Bake 15 to 20 minutes. Serve warm topped with the fruit mixture.
Suggestions: Sometimes I just cut out the servings pieces I need of the shortcake and top with the fruit topping. And sometimes I remove the shortcake whole, place on a cake stand and top will all of the fruit topping. Then cut and serve. Either way it’s a wonderful summer treat.