Crisco. Recipe

Recipe for Crisco Strawberry Shortcake:

History of the Recipe:
Strawberry shortcake is a classic dessert that has been enjoyed for centuries. The combination of buttery biscuit dough, fresh strawberries, and whipped cream is simply irresistible. However, to take this recipe to the next level, we will be using Crisco to enhance the texture and flavor of the biscuit dough. Crisco, a popular vegetable shortening, was introduced in 1911 by Procter & Gamble and quickly became a staple in American kitchens. Its smooth texture and ability to create flaky pastries made it a game-changer for bakers. Let's dive into the recipe and discover how Crisco can transform your strawberry shortcake experience!

Fun Facts:
1. Crisco was the first shortening to be made entirely out of vegetable oil.
2. It was initially created as an alternative to lard and butter, which were commonly used for baking.
3. During World War II, Crisco was in high demand as it had a longer shelf life compared to other fats.
4. Crisco is often used in traditional Southern cooking, particularly for making flaky biscuits and pie crusts.

Now, let's get to the recipe:

Ingredients:
- 2 cups of all-purpose flour
- 4 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 tablespoon of sugar
- 1/4 cup of Crisco vegetable shortening
- 3/4 cup of milk
- 1 to 1 1/2 boxes of fresh strawberries
- Butter for spreading
- Whipped cream, for serving

Instructions:
1. Preheat your oven to a hot temperature (around 425°F or 220°C).
2. In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
3. Add the Crisco vegetable shortening to the dry ingredients. Using your fingertips, work the shortening into the flour mixture until it resembles coarse crumbs.
4. Gradually pour in the milk while stirring gently. Mix until the dough comes together.
5. Transfer the dough onto a floured surface and divide it into two equal parts.
6. Pat and roll out each portion of the dough to a thickness of about 1/2 inch.
7. Place the dough onto greased layer-cake tins and bake for approximately 12 minutes, or until the biscuits are golden brown and cooked through.
8. Allow the biscuits to cool slightly, then split them in half horizontally.
9. While the biscuits are cooling, prepare the strawberries. Rinse, hull, and drain the berries. Chop them slightly and sweeten them to taste with sugar.
10. Spread butter on the inside of each biscuit half.
11. Place a generous amount of sweetened strawberries between the biscuit halves and on top.
12. Serve the strawberry shortcakes with a dollop of whipped cream, plain or whipped, on top.

Tips:
- For extra flakiness, you can chill the Crisco shortening before incorporating it into the dough.
- Experiment with different fruits such as blackberries, raspberries, or sliced peaches for variations of this classic shortcake recipe.
- Feel free to customize the level of sweetness for the strawberry filling according to your taste preferences.

Similar Recipe Dishes:
If you enjoyed making and savoring this Crisco Strawberry Shortcake recipe, you might also enjoy other dessert dishes:
1. Blueberry Cobbler: A warm and comforting dessert featuring juicy blueberries topped with a buttery and crisp biscuit-like crust.
2. Apple Dumplings: Juicy apple slices encased in a flaky pastry crust, baked to golden perfection and served with a sweet cinnamon syrup.
3. Peach Pie: A classic summertime treat with a flaky crust, filled with sweet and juicy peaches.

Remember, the possibilities are endless when it comes to baking with Crisco. So, get creative and enjoy exploring the world of delicious desserts!