| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Strawberries |
| 1/4 |
c |
Sugar |
| 2 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter |
| 2/3 |
c |
Half & half |
| 1 |
|
Egg; beaten |
| 2 |
c |
Whipped cream; sweetened |
| 6 |
|
Strawberries, whole |
|
|
per Southern Living magazine |
INSTRUCTIONS
Hull and slice four cups strawberries; combine with 1/4 cup sugar, and
chill.
Combine next four ingredients; cut in butter with a pastry blender until
the mixture resembles coarse meal. Combine half-and-half and egg, stirring
well; add to flour mixture, stirring just until well moistened. Spread
mixture in a lightly greased 8" square baking pan. Bake at 450 for 15
minutes or until golden brown. Cool 5 minutes; turn out onto a wire rack.
Cut shortcake into 6 pieces; slice each piece crosswise in half. Place
bottom half of shortcake, cut side up, on an individual serving plate; top
with a dollop of whipped cream and 2-1/2 tablespoons of strawberry mixture.
Add second layer of shortcake; cut side down; top with a dollop of whipped
cream and 2-1/2 tablespoons of strawberry mixture. Garnish with an
additional dollop of whipped cream. Add a whole strawberry for garnish.
Repeat for each shortcake.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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