Old-Fashioned Strawberry Shortcake 5 cups fresh strawberries 2 to 3 tablespoons sugar Shortcake (see recipe below) 3 cups chilled whipping cream Sugar to taste Wash and hull strawberries; drain. Either leave the strawberries whole or sliced. Perfect Slicing Tip: Use your egg slice. Stem the strawberries first, then slice just like you would a boiled egg. Much quick than using a knife. In a large bowl, place strawberries and sprinkle with sugar; cover and refrigerate. Prepare shortcake. In a medium bowl, beat the whipping cream until stiff peaks form; fold in sugar. To serve, split baked shortcakes into halves. Ladle strawberries onto top of shortcake and top with a dollop of whipped cream. NOTE: Best served when shortcake is warm. Shortcake can be reheated. The berries will be juicier if you crush a few before sugaring and let them sit for an hour before using. Makes 8 servings. SHORTCAKE: 4 cups all-purpose flour 1/2 cup sugar 2 tablespoons baking powder 1/4 teaspoon salt 1/2 cup chilled butter or margarine 1 egg, beaten 1 1/4 cups milk Preheat oven to 400 degrees F. Grease two large baking sheets. In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; stir in egg and milk. On a lightly floured surface, using 1/2 cup dough per biscuit, pat dough into eight (4-inch rounds. Bake 15 to 17 minutes or until golden brown.
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