Strawberry shortcake with hot cream sauce - house beautif

6 servings

Ingredients

Quantity Ingredient
2 pints Strawberries
2 cups Flour
¼ cup Sugar
1½ teaspoon Baking powder
¼ teaspoon Salt
2 cups Heavy cream
¼ cup Sugar
Mint leaves
¼ teaspoon Freshly grated nutmeg
¼ pounds Sweet butter, room temp.
1 large Egg, lightly beaten
¾ cup Half-and-half (approx.)
¼ cup Sweet butter

Directions

FOR SHORT CAKE

FOR HOT CREAM SAUCE

FOR GARNISH

Hull strawberries, slice in half and set aside.

Prepare shortcake: In a large bowl mix flour, sugar, baking powder, salt, and nutmeg. Add butter and blend with a pastry blender until mixture resembles coarse cornmeal.

Place beaten egg in a 1-cup liquid measure and fill to the one-cup mark with half-and-half. Slowly stir into flour mixture with a fork.

Do not overwork dough. Using a spoon, drop dough onto an ungreased baking sheet in 6 equal mounds. Bake in a preheated 400'F for 10 to 12 minutes. Makes 6 small shortcakes.

Prepare hot cream sauce: In a large saucepan over low heat, gently simmer cream, sugar, and butter, stirring frequently for about ½ hour or until thicl Watch carefully, as mixture tends to boil over very quickly. Makes about 1½ C sauce.

To serve: Split hot shortcakes in half. Place one half on plate, top with strawberries and other half of shortcake, ladle sauce on top and garnish with mint. Serves 6.

House Beautiful/June/94 Scanned & fixed by Di & Gary

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