| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 2 | c | Unsifted self-rising flour |
| 3/4 | c | Sugar |
| 7 | c | Heavy cream |
| 2 | pt | Strawberries, hulled |
| 1 | c | Blueberries |
INSTRUCTIONS
Preheat oven to 425!F. In medium bowl, combine flour and 1/4 cup sugar; add 11/3 Cups heavy cream. With fork, stir until soft dough begins to form a ball. Turn out onto lightly floured surface; knead gently 4 times. Pat into 10 x 3-in. strip; cut crosswise into 6 lengths. Place on heavy baking sheet. Bake 15 minutes or until light brown. Cool on wire rack. 2. In medium saucepan, place 1 cup strawberries; with potato masher or fork, mash. Reserve 2 Tbs. sugar; add remainder to mashed strawberries. Heat to boiling; boil minute. Pour into medium bowl; chill thoroughly. 3. Slice remaining strawberries; add to mashed berries. Add blueberries; mix. 4. In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form. 5. To serve: Split shortcakes horizontally; fill with berries and whipped cream. Replace tops. Makes 6 servings. Per serving: 601 calories, 7 g protein, 69 g carbohydrate, 35 g fat, 125 mg cholesterol, 566 mg sodium. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 4434
Calories From Fat: 2747
Total Fat: 312.4g
Cholesterol: 1146mg
Sodium: 3303.3mg
Potassium: 1052mg
Carbohydrates: 379.9g
Fiber: 10.2g
Sugar: 165.6g
Protein: 42.9g