BUTTERY LAYERED SHORTCAKES

2 cups self-rising flour
2 tablespoons sugar
1/4 cup shortening
3/4 cup milk
1/4 cup butter, softened
FOR SERVING:
6 cups sliced strawberries, sweetened to taste
1 cup heavy (whipping) cream, whipped with 1 tablespoon sugar

Lightly grease a large baking sheet.

In medium bowl, combine flour and sugar. With pastry blender or two knives, cut shortening into very small pieces to evenly distribute into dry ingredients until mixture resembles very coarse crumbs. Add milk to dry ingredients and stir just until blended.

Turn out onto lightly floured board or pastry cloth; knead just until smooth. Roll dough into rectangle about 10x12-inches. Spread butter evenly over dough. Fold dough lengthwise into thirds by overlapping sides to form 3 layers making a 3x12-inch rectangle. Place on baking sheet; cover with plastic wrap. Refrigerate 1 hour.

WHEN READY TO BAKE:
Heat oven to 425 degrees F.

Slice dough crosswise into 8 rectangles; place 1 inch apart on baking sheet.

Bake for 15-18 minutes or until golden brown.

Serve warm or at room temperature. Separate shortcakes into layers. Spoon strawberries and whipped cream between layers.

Makes 8 shortcakes
Source: Martha White