STRAWBERRY SHORTCAKE
- 4-1/2 cups fresh strawberries
- 1/3 cup sugar
- ½ cup sugar
- ½ cup butter
- 2 cups flour
- ½ cup whipping cream, liquid
- 1 tablespoon + 1 teaspoon baking powder
- ¼ cup water
- ¾ teaspoon salt
- ¾ cup half-and-half
Wash, drain, and stem strawberries. Slice strawberries and sweeten with ½ cup sugar, stirring to create juice. Adjust sugar to taste according to sweetness of berries. Combine flour, baking powder, salt, and sugar; stir with a slotted spoon. Cut butter into flour mixture with a pastry blender or with two knives in a cutting motion to break the butter into small pieces. The mixture should have a coarse, mealy consistency. Separately, stir together whipping cream and water. Add to the butter/flour mixture all at once, stirring just enough to moisten. Drop dough by a heaping tablespoon on ungreased baking sheet approximately 2 inches apart. Bake 12-20 minutes or until golden brown at 375 degrees. Remove from oven and cool on a wire rack. To serve, top shortcake with strawberries. For a special touch, pass half-and-half cream to pour over the cake. Serves 6.
