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This recipe for STRAWBERRY SHORTCAKE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Burgess
Added: Tuesday, September 1, 2009


2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 teaspoon cinnamon
1 stick butter, chilled
2/3 to 3/4 cup of half and half

1 quart strawberries and 1/3 cup sugar

1 1/2 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla

Rinse, hull and slice berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for 1 hour. Whip the cream until it holds a soft peak. Cover and refrigerate until ready to serve.

Preheat the oven to 425. Set rack at center level.

In a food processor combine the flour, baking powder, salt, cinnamon and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the 1/2 & 1/2, just until dough is moist. Don't overwork. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it holds together and is less sticky.

Gently pat dough into a 6-x12-inch rectangle about 3/4-inch thick and cut into 8 3-inch biscuits with a floured round cutter. Transfer to a buttered, foil-lined cookie sheet. Brush with a little 1/2 & 1/2 and sprinkle tops with sugar. Bake for 10 to 15 minutes until risen and golden brown. Remove to a platter,split each biscuit with knife, layer with strawberries and top with whipping cream.

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