Double Strawberry Shortcake
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Sifted pastry flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Corn oil||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , separated|
|Lemon juice||2 Tablespoon|
|Lemon/1 teaspoon dehydrated grated lemon peel||1 , rind grated|
|Almond extract||5 Drop|
|Sugar||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Wash, hull and sort strawberries.
Pick out and slice any that are soft or under ripe.
Add enough sliced good berries to make 1 cup, and spread in well-greased 8- or 9-inch ring mold.
Sprinkle with 1/4 cup sugar.
Halve remaining berries.
Sweeten to taste with 1/2 cup sugar and refrigerate. Sift next 4 ingredients together in bowl.
Combine milk, corn oil, egg yolks, lemon juice, rind and almond extract, and stir into dry ingredients.
Beat until blended; then pour over berries in prepared pan, and bake at 450 Â°F. 2,5 minutes.
Invert shortcake on cookie sheet.
Beat egg whites and salt until soft peaks form.
Add 1 /4 cup sugar gradually, and continue beating until stiff.
Spread over shortcake, and bake at 350Â°F. 5-6 minutes.
Serve warm with reserved sweetened berries and whipped cream.