INGREDIENTS

INSTRUCTIONS

For Shortcakes:  Mix first 7 ingredients in bowl. Rub in butter until
mixture resembles  coarse meal. Add cream; stir with fork until clumps
form. Gather  dough into ball. Wrap in plastic; chill one hour.
Preheat oven to 350F. Line large baking sheet with parchment. Roll out
dough on floured surface to 3/4-inch thickness. Using floured 3-inch
diameter cookie cutter, cut out rounds. Place on baking sheet. Reroll
scraps; cut out additional rounds for 6 rounds total. Brush with
glaze. Bake until shortcakes are golden, about 30 minutes. Transfer  to
rack and cool.  For Filling:  Combine strawberries and 6 tablespoons
sugar in large bowl. Transfer  half of berry mixture to another bowl.
Using fork, crush berries in 1  bowl to chunky sauce consistency. Let
both bowls stand at room  temperature until juices form. Cut shortcakes
in half. Place 1 bottom  half in each of 6 bowls. Spoon some crushed
berries over each, then  top with generous amount of sliced berries.
Cover with shortcake  tops. Dust with powdered sugar.  Serves 6.  Bon
Appetit June 1995  Converted by MC_Buster.  Per serving: 617 Calories
(kcal); 4g Total Fat; (6% calories from  fat); 5g Protein; 142g
Carbohydrate; 187mg Cholesterol; 2585mg Sodium  Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit;  1/2 Fat;  Converted
by MM_Buster v2.0n.

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