STRAW­BERRY SHORT­CAKES

Better Homes & Gardens - Best of Summer Recipes - - Lighten Up -

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.

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