1 qt Fresh strawberries —
Sliced
2 tb Sugar
Shortcake:
1 3/4 c All-purpose flour
2 tb Sugar
1 tb Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Cold butter or margarine
1 Egg
3/4 c Sour cream
Topping:
1 c Whipping cream
2 tb Sugar
1 ts Vanilla extract
Combine the strawberries and sugar; set aside. For shortcake,
combine dry ingredients in a large bowl; cut in butter until crumbly.
In a small bowl, beat egg; add sour cream. Stir into the crumb
mixture just until moistened. Turn onto a floured board; knead 25
times or until smooth. Roll out into a 7 1/2 inch circle. Cut a
2-inch hole in center to form a ring. Place on a lightly greased
baking sheet. Bake at 425 for 12-14 minutes or until golden. Remove
from baking sheet; cool on a wire rack. For topping, beat cream and
sugar until stiff peaks form; stir in vanilla. Just before serving,
split cake horizontally. Spoon juice from berries over bottom layer.
Spoon half of berries over juice. Sprad half of topping over berries.
Add the top cake layer, remaining topping and berries. Cut into
wedges.
Yields
8 Servings