INGREDIENTS

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)
----------------------------------------------
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