2 c Unsifted self-rising flour
3/4 c Sugar
7 c Heavy cream
2 pt Strawberries, hulled
1 c Blueberries
1 Preheat oven to 425!F. In medium bowl, combine flour and 1/4 cup
sugar; add 11/3 Cups 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 x 3-in. strip; cut crosswise into 6
lengths. Place on heavy baking sheet. Bake 15 minutes or until light
brown. Cool on wire rack.
2. In medium saucepan, place 1 cup strawberries; with potato masher or
fork, mash. Reserve 2 Tbs. sugar; add remainder to mashed
strawberries. Heat to boiling; boil minute. Pour into medium bowl;
chill thoroughly.
3. Slice remaining strawberries; add to 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.
Makes 6 servings.
Per serving: 601 calories, 7 g protein, 69 g carbohydrate, 35 g fat,
125 mg cholesterol, 566 mg sodium.
From the files of Al Rice, North Pole Alaska. Feb 1994
Yields
1 Servings