| 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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