CLASSIC STRAWBERRY SHORTCAKE Turn classic into creative when you stir 1/2 cup of white baking chips into the shortcake dough. 1 quart (4 cups) strawberries, sliced 1/2 cup sugar 2 cups all-purpose flour 2 tablespoons sugar 3 teaspoons baking powder 1 teaspoon salt 1/3 cup shortening 1 cup half-and-half or milk Sweetened whipped cream Mix strawberries and 1/2 cup sugar. Let stand 1 hour.

Heat oven to 450°F. Grease round pan, 8 x 1 1/2 inches. Mix flour, 2 tablespoons sugar, the baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in half-and-half just until blended. Pat dough evenly in pan.

Bake 15 to 20 minutes or until golden brown. Meanwhile, make the sweetened whipped cream. Cut hot shortcake into 6 wedges; split wedges horizontally in half. Fill and top with strawberries. Top with whipped cream.

Makes 6 servings.

1 Serving: Calories: 535 (Cal. from fat: 260), Fat: 29g (Saturated: 14g), Cholesterol: 60mg, Sodium: 670mg, Carbohydrate: 66g, Protein: 7g.

[Gold Medal, Desserts for Spring]