2 c Flour
4 ts Baking powder
3 ts Sugar, divided
1/4 ts Salt
1/2 c Butter
2/3 c Light cream or half and half
Additional butter for
-assembling
-FRUIT-
1 1/2 qt Fresh strawberries
Sugar to taste
1 10 oz pkg frozen raspberries
1 1/2 c Heavy cream whipped
Shortcake: sift flour, baking powder, 2 teaspoons sugar and salt. cut in
butter until mixture resembles coarse meal. Stir in cream until dry
ingredients are moistened and cling together. Ross or pat out into circle 1
in thick. Cut into six 2 1/2 to 3 inch circles, shaping scrapes to make the
necessary number. Sprinkle surface or shortcake biscuits with remaining
sugar. Bake on ungreased cookie sheet in 400? oven 15 to 18 minutes, or
until golden brown. Shortcake biscuits should be served warm. They may be
made ahead and reheated at serving time. Fruit: Strawberries, wash, reserve
6 of the best for garnish and hull remainder. Slice or leave whole as
desired. Sugar as required. Refrigerate. Raspberries, defrost and extract
juice by pressing berries in strainer. Set juice aside in pitcher, discard
pulp. To Assemble: Split and butter warm shortcake biscuits. Distribute
half the strawberries over bottoms, cover with top halves and spoon on
remaining strawberries. Top with whipped cream, garnish with whole strawb
rries and pour raspberry sauce over all. Pass the extra raspberry sauce in
pitcher.
NOTES : This is the best shortcake I know and the best biscuits ever. Good
with clover leaf honey!
Yields
1 Servings