| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 8 | Servings | |
INGREDIENTS
| 3/4 | c | Sugar plus |
| 6 | tb | Sugar |
| 2 | c | Flour plus |
| 3 | tb | Flour |
| 3/4 | ts | Salt |
| 1/2 | c | Shortening |
| 2/3 | c | Milk |
| 4 | c | Fresh strawberries; sliced |
| 4 | ts | Baking powder |
| 1 | Egg; beaten | |
| 1/4 | c | Softened butter |
INSTRUCTIONS
Sprinkle 1/2 cup sugar over strawberries, let stand. Sift 2 cups flour, baking powder, 6 Tablespoons sugar & salt. Cut in shortening with pastry blender or 2 knives until particles are size of peas. Combine egg & milk, stir into flour mixture. Blend. Spread dough in well-greased pan. Spoon berries & juice over top of dough. Blend together butter, 1/4 cup sugar & 3 Tablespoons flour. Drop mixture by spoonfuls over strawberries. Bake 35-40 minutes at 400. Serve warm with cream. MRS WILLIAM (CHERYL) MARTIN From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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