SUPER STRAWBERRY SHORTCAKE

INGREDIENTS

4 cups fresh strawberries, sliced 2 tbsp sugar SHORTCAKE: 13/ cups all-purpose flour 4 2 tbsp sugar 1 tsp baking powder / tsp baking soda 12 / tsp salt 12 / cup cold butter, cubed 14 1 large egg, lightly beaten / cup sour cream 34 WHIPPED CREAM: 1 cup heavy whipping cream 2 tbsp sugar 1 tsp vanilla extract

Prep Time: 20 minutes Bake Time: 15 minutes + cooling Yields: 8 servings

1. Preheat oven to 425°F. Toss strawberries with sugar and let stand, allowing juices from berries to release.

2. For shortcake, whisk together flour, sugar, baking powder, baking soda and salt, then cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and sour cream. Add to flour mixture, stir just until moistened.

3. On a lightly floured surface, gently knead dough 8-10 times. Transfer to a lightly greased baking sheet, then roll or pat to a 71/ 2- in. circle. Bake until golden brown, 13-17 minutes. Remove to a wire rack and cool completely.

4. In a bowl, beat cream until it begins to thicken. Add sugar and vanilla, then beat until stiff peaks form.

5. Using a long serrated knife, cut shortcake horizontally in half. Spoon half of the strawberries (including juices) over top. Spread with half of the whipped cream. Add top of shortcake and layer with the remaining whipped cream and berries.

NUTRITIONAL INFORMATION Amount Per Serving (1 slice): 368 calories, 22 g fat, 78 mg cholesterol, 358 mg sodium, 38 g carbohydrate, 15 g sugars, 2 g fibre, 6 g protein.