Mom's Strawberry Sbortcake
|Sliced fresh strawberries||2 Cup (32 tbs)|
|Fresh blueberries||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Sugar||5 Tablespoon (1/4 Cup Plus 1 Tablespoon, Divided)|
|Baking soda||1⁄2 Teaspoon|
|Cold butter||1⁄4 Cup (4 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
In a small bowl, combine the strawberries, blueberries and 2 tablespoons sugar; set aside.
In a large bowl, combine flour, 1/4 cup sugar, baking soda and salt.
Cut in the butter until mixture resembles coarse crumbs.
Combine the milk and sour cream; stir into the crumb mixture just until moistened.
Spread batter into a greased 9-in. pie plate (batter will be thick).
Sprinkle with remaining sugar.
Bake at 350 degrees for 16-20 minutes or until a toothpick comes out clean.
Cool on a wire rack for 10 minutes; cut into six wedges.
Split each wedge in half horizontally.