2 c Unsifted self-rising flour 2 pt Strawberries, hulled
1/4 c Sugar 1 c Blueberries
2 1/3 c Heavy cream
NUTRITIONAL INFORMATION/SERV
x 601 calories x 35 g fat
x 7 g protein x 125 mg cholesterol
x 69 g carbohydrate 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