| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cake | 6 | Servings | |
INGREDIENTS
| 2 | pt | 12 ounces each ripe |
| strawberries rinsed | ||
| hulled and sliced | ||
| 3 | T | Granulated sugar |
| 1 | c | Heavy whipping cream |
| whipped | ||
| 2 | T | Sugar, if desired |
| 2 | c | All-purpose flour |
| 1/4 | c | Granulated sugar |
| 1 | T | Baking powder |
| 1/2 | t | Salt |
| 1 | c | Heavy, whipping cream |
| 2 | t | Sugar, if desired |
INSTRUCTIONS
Heat oven to 400 degrees. Lightly grease a cookie sheet. BISCUITS: Mix flour, sugar, baking powder and salt in a large bowl. Gradually add cream, tossing mixture with a fork until clumps form. Press clumps into a fairly smooth ball (with a motion similar to kneading, but don't overwork dough). Shape into a 6-inch long log. Cut in 6 even slices and place on prepared cookie sheet. Bake 15 minutes or until tops and bottoms are light golden brown. Remove to a wire rack and cover with a kitchen towel. Cool at least 10 minutes before filling. Put 1 cup sliced berries into a bowl. Sprinkle with sugar and mash lightly with a fork until juicy. Gently stir in remaining berries. Let stand 1 hour at room temperature. (Or cover, refrigerate and bring to room temperature before serving.) TO SERVE: Cut biscuits in half with a serrated knife. Put bottom halves on plates. Spoon about 1/4 cup berries and juice, then 1/4 cup whipped cream over each. Replace tops. Spoon on remaining cream and berries. FROM WOMAN'S DAY, 6/2/92 From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 550
Calories From Fat: 266
Total Fat: 30.3g
Cholesterol: 109.1mg
Sodium: 470.8mg
Potassium: 313.7mg
Carbohydrates: 65.4g
Fiber: 3.8g
Sugar: 27.1g
Protein: 6.9g