Strawberry Shortcake

The first dissert and one of our favorites!
INGREDIENTS:

2 lb.of fresh strawberries
¼- ½ cup sugar
Heavy whipping cream
ISI Cream Whipper & 1 N2O cartridge **

PREPARATION:

Depending on the size, add ½ pint or 1 pint of heavy whipping cream to the whipper. Put the top on tightly and tighten the nozzil. Insert the cartridge in the holder and screw it in place releasing the gas into the whipper. Shake it several times. Put in the refrigerator ‘till needed.

Wash the strawberries and remove the stems. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add ing sugar (1/4 cup to 1/2 cup of sugar; try one of the berries to see how sweet they are - use the lesser amount if thay are sweet and more according to the sweetness), at a time as each layer is sliced. Chill several hours for the sugar to disolve and sweetern the berries. Juice should form in the bottom of the bowl. Mix the strawberries before serving

“Drop” Baking Powder Biscuits *
PreHeat the oven to 425ºF.

2 cups all purpose flour
1 cup milk
3 tsp baking powder
½ tsp salt
¼ cup shortening (e.g. Crisco )

Add flour, shortning, baking powder, salt and milk to a mixing bowl. Stirr until the dough is soft and evenly moistened. Divide it into 4 or 6 equal portions and drop each from a spoon onto a greased cookey sheet.
Bake at to 425ºF for 12 to 14 minutes until the biscuits are medium golden brown,.

To serve, break one biscuit per person in half into a bowl. Ladle strawberries over the biscuit. Spray whipped cream all over fron the Whipper..

* From an old (1960’s) Betty Crocker recipe
** If you don’t have access to a whipper, alternately whip the cream with a mixer. We don’t add anything to the heavy cream as the flavor is just right as is.