For The Strawberries in Syrup:
4 cups of strawberries, sliced (you can use either fresh or frozen)
1/3 cup of sugar
For The Shortcake:
2 cups of self-rising flour
1/3 cup of sugar
1 egg
1/3 cup of half and half
For The Whipped Topping:
1 cup of heavy whipping cream
2 tablespoon of sugar
1/2 teaspoon of vanilla
**You can use a store bought whipped topping for any of your strawberry dessert recipes but fresh whipped cream only takes a few minutes and it is well worth the effort.
Combine the strawberries and the sugar in a large bowl. Stir well to coat the berries. Set aside. By the time that the shortcake is done you will have a wonderful strawberry syrup!
Put a medium size empty bowl along with your beaters from your electric mixer into the freezer while you make your shortcake. This is a great trick for making the perfect whipped cream!
Preheat oven to 425 degrees F.
Combine the self-rising flour and the sugar. Cut in the butter until the mixture resembles course crumbs. Mix together the egg and half and half. Add to the flour mixture and mix until it forms a stiff dough.
Roll out on a lightly floured surface to 3/4 inches thick. Sut using a 2 or 3 inch round cutter. Place on an ungreased baking sheet about 2 to 3 inches apart and bake for 12 to 15 minutes or until golden brown.
Take your bowl and beaters out of the freezer. Pour the whipping cream, sugar and vanilla into the bowl. Beat on medium speed until stiff peaks form. This will only take a couple of minutes. (Be careful not to overbeat or your whipped cream will turn to butter).
If you think this recipe for strawberry shortcake is great, you should try Mama's other recipes at http://www.mamas-
