Strawberry-rasberry shortcake

1 Servings

Ingredients

Quantity Ingredient
2 cups Flour
4 teaspoons Baking powder
3 teaspoons Sugar, divided
¼ teaspoon Salt
½ cup Butter
⅔ cup Light cream or half and half
Additional butter for assembling
1½ quart Fresh strawberries
Sugar to taste
1 10 oz pkg frozen raspberries
1½ cup Heavy cream whipped

Directions

FRUIT

Shortcake: sift flour, baking powder, 2 teaspoons sugar and salt. cut in butter until mixture resembles coarse meal. Stir in cream until dry ingredients are moistened and cling together. Ross or pat out into circle 1 in thick. Cut into six 2½ to 3 inch circles, shaping scrapes to make the necessary number. Sprinkle surface or shortcake biscuits with remaining sugar. Bake on ungreased cookie sheet in 400° oven 15 to 18 minutes, or until golden brown. Shortcake biscuits should be served warm. They may be made ahead and reheated at serving time. Fruit: Strawberries, wash, reserve 6 of the best for garnish and hull remainder. Slice or leave whole as desired. Sugar as required. Refrigerate. Raspberries, defrost and extract juice by pressing berries in strainer. Set juice aside in pitcher, discard pulp. To Assemble: Split and butter warm shortcake biscuits. Distribute half the strawberries over bottoms, cover with top halves and spoon on remaining strawberries. Top with whipped cream, garnish with whole strawb rries and pour raspberry sauce over all. Pass the extra raspberry sauce in pitcher.

NOTES : This is the best shortcake I know and the best biscuits ever. Good with clover leaf honey!

Recipe by: Treasured Recipes-1984 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Apr 12, 1997

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