Rich Strawberry Shortcake
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Light cream||2⁄3 Cup (10.67 tbs)|
|Strawberries||4 Cup (64 tbs), sugared|
|Whipping cream||1 Cup (16 tbs), whipped|
Sift together dry ingredients; cut in butter till mixture is like coarse crumbs.
Combine egg and cream; add all at once to dry ingredients, stirring only to moisten.
Big Biscuit Style: Spread dough in greased 8x1 1/2-inch round cake pan, slightly building up dough around edges.
Bake at 450° 15 to 18 minutes or till golden.
Remove from pan, cool on rack about 3 minutes.
With serrated knife, split in 2 layers; lift top off carefully.
Butter bottom layer.
Spoon berries and whipped cream between layers and over top.
Cut in 6 wedges.