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
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!
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.
Cut using a 2 or 3 inch round cutter.
Place on an ungreased baking sheet about 2 to 3 inches apart.
Bake for 12 to 15 minutes or until golden brown.
Pour the whipping cream, sugar and vanilla into a medium 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).
**You can certainly use a store bought whipped cream but you'd be amazed at how much better fresh whipped cream tastes!