Yield: 8 Servings
|1 quart||Fresh strawberries --|
|1¾ cup||All-purpose flour|
|1 tablespoon||Baking powder|
|½ teaspoon||Baking soda|
|¼ cup||Cold butter or margarine|
|¾ cup||Sour cream|
|1 cup||Whipping cream|
|1 teaspoon||Vanilla extract|
Combine the strawberries and sugar; set aside. For shortcake, combine dry ingredients in a large bowl; cut in butter until crumbly.
In a small bowl, beat egg; add sour cream. Stir into the crumb mixture just until moistened. Turn onto a floured board; knead 25 times or until smooth. Roll out into a 7½ inch circle. Cut a 2-inch hole in center to form a ring. Place on a lightly greased baking sheet. Bake at 425 for 12-14 minutes or until golden. Remove from baking sheet; cool on a wire rack. For topping, beat cream and sugar until stiff peaks form; stir in vanilla. Just before serving, split cake horizontally. Spoon juice from berries over bottom layer.
Spoon half of berries over juice. Sprad half of topping over berries.
Add the top cake layer, remaining topping and berries. Cut into wedges.
Recipe By : Taste Of Home June/July '96