INGREDIENTS

INSTRUCTIONS

Heat oven to 375 degrees. Place strawberries in a bowl; sprinkle with lemon
juice and 1/4 cup sugar. Let stand to release juices, about 1 hour.
Meanwhile, in a large bowl, combine remaining 1/4 cup sugar, flour, baking
powder and salt. Use a fork or two knives to cut in butter until mixture
resembles coarse meal.
Whisk together egg and 1/2 cup plus 2 tablespoons cream. Slowly add this
mixture to dry ingredients; mix with a fork until dough just comes
together. Do not overmix.
Transfer dough to a lightly floured surface; pat into a 6-inch square. Cut
four 21/2-inch rounds; place on a parchment-lined baking sheet. Whisk
together egg yolk and remaining tablespoon cream; brush over tops of
biscuits. Bake until golden brown, 25 to 30 minutes. Cool slightly on wire
racks, about
15    minutes.
Slice shortcakes open while warm. Divide strawberries and their juice among
bottom halves of shortcakes; top with large dollops of Vanilla Whipped
Cream and upper halves of shortcakes. Serves 4.
Per serving: 696 calories; 35.6 g fat (27.9 g saturated fat; 46 percent
calories from fat); 229 mg cholesterol; 496 mg sodium; 85.7 g
carbohydrates.
Recipe By     : Ask Martha Stewart 5/25/96
From: Adamsfmle@aol.Com               Date: Fri, 12 Jul 1996 23:38:41 ~0400
Posted to MM-Recipes Digest V4 #033 by John Merkel <jmerk@doitnow.com> on
Jan 31, 1997.

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”