Rich Strawberry Shortcake
|Sifted enriched flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Light cream||2⁄3 Cup (10.67 tbs)|
|Soft butter/Margarine||1 Tablespoon (Adjust Quantity As Needed)|
|Sugared sliced strawberries||4 Cup (64 tbs)|
|Heavy 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 pan, slightly building up dough around edges.
Bake in very hot oven (450Â°) 15 to 18 minutes or till golden brown.
Remove from pan to cooling rack; cool about 3 minutes.
With serrated knife, split in 2 layers, lifting top off carefully.
Butter bottom layer.
Spoon berries and whipped cream between layers and over top.
Cut in 6 wedges; serve warm.
Turn dough out on floured surface; knead gently 1/2 minute.
Pat or roll dough to 1/2 inch.
Cut 6 biscuits with floured 2 1/2 inch round or fluted cutter.
Bake on ungreased baking sheet in very hot oven (450Â°) about 10 minutes.
Split short cakes; butter bottom layers.
Fill and top with berries, whipped cream.