Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Unsifted self-rising flour |
¼ cup | Sugar |
2⅓ cup | Heavy cream |
2 pints | Strawberries, hulled |
1 cup | Blueberries |
\N x | 601 calories |
\N x | 7 g protein |
\N x | 69 g carbohydrate |
\N x | 35 g fat |
\N x | 125 mg cholesterol |
\N x | 566 mg sodium |
NUTRITIONAL INFORMATION/SERV
1. Preheat oven to 425F. In medium bowl, combine flour and ¼ cu sugar; add 1⅓ cu heavy cream. With fork, stir until soft dough begins to form a ball. Turn out onto lightly floured surface; knead gently 4 times. Pat into 10x3 inch strip; cut crosswise into 6 lengths. Place on heavy baking sheet. Bake 15 mintues or until light borwn. Cool on wire rack.
2. In medium saucepan, place 1 cup strawberries; with potato masher or fork, mash. Reserve 2 T sugar; add remainder to mashed strawberries. Heat to boiling; boil 1 minute. Pour into medium bowl; chill thoroughly.
3. Slice remaining strawberries; add to cooled mashed berries. Add blueberries; mix.
4. In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form.
5. To serve: Split shortcakes horizontally, fill with berries and whipped cream. Replace tops.
From: McCall's August 1993 Happy Charring ~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38887 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: