2 c Unsifted self-rising flour
1/4 c Sugar
2 1/3 c Heavy cream
2 pt Strawberries, hulled
1 c Blueberries
———————NUTRITIONAL INFORMATION/SERV———————
x 601 calories
x 7 g protein
x 69 g carbohydrate
x 35 g fat
x 125 mg cholesterol
x 566 mg sodium
1. Preheat oven to 425F. In medium bowl, combine flour and 1/4 cu
sugar; add 1 1/3 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 10×3 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.
Yields
6 Servings