Special Dessert Recipe

Strawberry Shortcakes

Time: 42 Minutes

Servings: 8

1 1/2 cups of all purpose flour

1/4 cup of sugar

1 teaspoon of baking powder

1/4 teaspoon of baking soda

1/4 teaspoon of salt

1/3 cup of cold butter

1 egg, slightly beaten

1/2 cup of dairy sour cream

2 cups of milk

5 cups of sliced strawberries

3 tablespoons of sugar

1 cup of whipped cream

1. Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, the 1/4 cup of sugar, the baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened.

2. Drop dough into eight mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack; let cool.

3. Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons of sugar. Using a potato masher, mash berries slightly; set aside. To serve, split shortcakes in half; fill with strawberry mixture and whipped cream. Top with remaining sliced strawberries.

Note: For a whole shortcake, spread all the dough into a greased 8 x 1.5 inch round baking pan. Bake in a 400 degree F oven for 18 to 20 minutes or until a wooden toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan; cool. Cut into wedges.

Mixed Berry or Mixed Fruit Shortcakes:

Prepare as above, except use 5 cups of mixed fresh berries or 5 cups of mixed fresh fruit instead of sliced strawberries. Do not mash mixed fruit.