Strawberry Shortcake With Vanilla Whipped Cream

God seeks and values the gifts we bring Him – gifts of praise, thanksgiving, service, and material offerings. In all such giving at the altar we enter into the highest experiences of fellowship. But the gift is acceptable to God in the measure to which the one who offers it is in fellowship with Him in character and conduct; and the test of this is in our relationships with our fellow men. We are thus charged to postpone giving to God until right relationships are established with others. Could the neglect of this be the explanation of the barrenness of our worship? (Matt. 5:24)

G. Campbell Morgan

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts, New text im	4	Servings

INGREDIENTS

2	pt	Strawberries, hulled and
		Halved
3	T	Fresh lemon juice
12	c	Sugar
2	c	All-purpose flour
1	T	Baking powder
1/2	t	Salt
6	T	Cold unsalted butter, cut
		Into small
		Pieces
1		Egg, plus 1 yolk
1/2	c	Heavy cream, plus 3
		Tablespoons
		Vanilla Whipped Cream, see
		Recipe in
		Living Page 10D), Living Page 10D

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.  Posted
to MC-Recipe Digest V1 #155  Date: Mon, 15 Jul 96 21:55:06 EDT  From:
"kerry@cybercash.com" <kerry@cybercash.com>  Recipe By     : Ask Martha
Stewart 5/25/96

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“This is the day the Lord has made! Be glad!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2670 Calories From Fat: 112 Total Fat: 12.8g Cholesterol: 86.9mg Sodium: 677.1mg Potassium: 118.4mg Carbohydrates: 650.3g Fiber: 1.7g Sugar: 599.3g Protein: 7.8g