Southern Shortcake

In case you were wondering, that's basically a fancy name for strawberry shortcake. So, now you don't have to wonder.

Anyways, it's very yummy (I ♥whip cream) and very not good for you!!!!!! Though the shortcakes have no sugar in them. In fact, they have almost nothing in them except the key ingredients, such as flour, butter....

 Ingredients

• 2 quarts fresh strawberries, sliced
• 1/4 to 1/2 cup sugar
• 1/2 cup shortening
• 2-1/2 cups self-rising flour
• 1 egg
• 1 cup buttermilk
• Whipped cream

Directions

• Combine the strawberries and sugar; set aside. In a large bowl, cut shortening into flour until crumbly. In a small bowl, beat egg; add buttermilk. Stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead three to four times. Roll out to 1/2-in. thickness; cut with a 3-in. round biscuit cutter. Place on a lightly greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned; cool slightly.
• Split biscuits lengthwise; place the bottom halves on serving plates. Top with about 1/3 cup strawberries and whipped cream. Replace biscuit tops; spoon about 1/3 cup strawberries and more whipped cream on top. Serve immediately. Yield: 10-12 servings.

Note:  As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.