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1 quart strawberries, sliced
1/2 cup sugar
1/3 cup shortening
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Margarine or butter, softened
Sweetened whipped cream
1. Mix strawberries and 1/2 cup sugar. Let stand 1 hour.
2. Heat oven to 450°.
3. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended.
4. Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll 1/2 inch thick. Cut into 3-inch squares or use floured 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet.
5. Bake 10 to 12 minutes or until golden brown.
6. Split shortcakes horizontally in half while hot. Spread margarine on split sides. Fill with strawberries; replace tops. Top with strawberries and sweetened whipped cream.
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