STRAWBERRY SHORTCAKE

It's strawberry season, and there isn't a better time to enjoy some fresh strawberry shortcake. In the old days, folks enjoyed this dessert as their main dish. I love the idea of eating cake for supper! You know what they say, Life's short, eat dessert first! This version is delicious and beautiful. I think it came from one of the Rieman Publications.






STRAWBERRY SHORTCAKE


1 qt fresh strawberries, sliced

1-2 TBL sugar

Shortcake

1-3/4 c. flour

2 TBL sugar

1 TBL baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 c. cold butter or margarine

1 egg

3/4 c. sour cream

Topping

1 c. whipping cream

1-2 TBL sugar

1 tsp vanilla

Combine 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 crumb mixture just until moistened. Turn onto a floured board; knead 25 times or until smooth. Roll out into a 7-1/2 in. circle. Cut a 2 in. 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 to a wire rack to cool. 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. Top with half of the berries and half of the topping. Add the top cake layer, remaining topping and berries. Cut into wedges. Yields 8 servings.