INGREDIENTS

INSTRUCTIONS

SHORTCAKES
FILLING
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; 9
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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