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This recipe for STRAWBERRY SHORTCAKE , by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Billie T. Underwood
Added: Monday, July 14, 2008


2 cups sifted all purpose-flour
2 tbsps. sugar
3 tsps. baking powder
1/2 tsp. salt
1/2 cup butter
1 beaten egg
2/3 cup light cream
1 cup whipping cream
3 to 4 cups sugared sliced strawberries

Sift together dry ingredients; cut in butter until mixture is like coarse crumbs. Combine egg and cream; add all at once to dry ingredients, stirring only to moisten. Spread dough in greased 8" round pan, slightly building up dough around edges.

Bake at 450 for 15 to 18 minutes until golden. Remove from pan, cool on rack about 3 minutes. With serrated knife, split in 2 layers, lift top off carefully. Butter bottom layer. Spoon berries and whipped cream between layers and on top. Cut and serve warm.

PEACH SHORTCAKE: Prepare biscuit dough as for Strawberry Shortcake. Substitute 4 cups sugared and sliced peaches for strawberries and follow preparation directions as above.




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