prep 25 minutes bake 12 minutes at 400° F cool 30 minutes
11/2 cups all- purpose flour
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/3 cup cold butter
1 egg, lightly beaten
1/2 cup sour cream or plain yogurt
3 Tbsp. milk
5 cups sliced fresh strawberries
3 Tbsp. sugar
1 recipe Sweetened Whipped Cream
1. Preheat oven to 400° F. Grease or line a large baking sheet with parchment paper. In a medium bowl stir together flour, 1/4 cup sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl combine egg, sour cream, and milk. Add egg mixture all at once to flour mixture, stirring with a fork just until moistened.
2. Drop dough into eight mounds onto prepared baking sheet. Bake 12 to 15 minutes or until golden brown. Remove; cool on a wire rack.
3. Meanwhile, in a medium bowl toss together 4 cups of the strawberries and the 3 Tbsp. sugar. If desired, mash berries.
4. To serve, split shortcakes. Spoon half of mashed strawberries over shortcake bottoms. Replace tops. Top with remaining berries. Serve with Sweetened Whipped Cream. Makes 8 servings.
sweetened whipped cream In a chilled bowl combine 1 cup heavy cream, 2 Tbsp. sugar, and 1/2 tsp. vanilla. Beat with chilled beaters of a mixer on medium until soft peaks form (tips curl). Makes 2 cups. Makes 8 servings.
per serving 376 cal, 22 g fat ( 13 g sat. fat), 85 mg chol, 332 mg sodium, 41 g carb, 2 g fiber, 20 g sugars, 5 g pro.