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Name: Strawberry Shortcake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/4 c Granulated sugar; or to; 1 1/2 pt Strawberries; hulled, and; 1/2 c Well-chilled heavy cream; 3 tb Sour cream; 4 Cream Biscuits; see * Note; Quartered lengthwise; 1/2 ts Vanilla

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INGREDIENTS

1/4 c Granulated sugar; or to
1 1/2 pt Strawberries; hulled, and
1/2 c Well-chilled heavy cream
3 tb Sour cream
4 Cream Biscuits; see * Note
Quartered lengthwise
1/2 ts Vanilla

Servings

INSTRUCTIONS

* Note: See the "Cream Biscuits" recipe which is included in this collection. In a large bowl combine the strawberries and the granulated sugar and with a potato masher, mash the berries gently until they release their juices, being careful not to crush them to a pulp. Let the mixture stand at room temperature, stirring occasionally, for 1 hour. In a bowl beat the heavy cream with the sour cream and the confectioners sugar until it holds a soft shape and beat in the vanilla. Split the Cream Biscuits horizontally with a fork, arrange the bottom halves on 4 plates, and spoon the strawberry mixture over them. Top the strawberry mixture with some of the whipped cream and arrange the biscuit tops on the cream. Serve the remaining cream separately. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9089 broadcast 03-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-01-1998 Recipe by: Sara Moulton

NOTES

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Strawberry Shortcake

1/4 c Granulated sugar; or to
1 1/2 pt Strawberries; hulled, and
1/2 c Well-chilled heavy cream
3 tb Sour cream
4 Cream Biscuits; see * Note
 Quartered lengthwise
1/2 ts Vanilla

* Note: See the "Cream Biscuits" recipe which is included in this  collection.    In a large bowl combine the strawberries and the granulated sugar and with  a potato masher, mash the berries gently until they release their juices,  being careful not to crush them to a pulp. Let the mixture stand at room  temperature, stirring occasionally, for 1 hour. In a bowl beat the heavy  cream with the sour cream and the confectioners sugar until it holds a  soft shape and beat in the vanilla. Split the Cream Biscuits horizontally  with a fork, arrange the bottom halves on 4 plates, and spoon the  strawberry mixture over them. Top the strawberry mixture with some of the  whipped cream and arrange the biscuit tops on the cream. Serve the  remaining cream separately. This recipe yields 4 servings.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet  Magazine From the TV FOOD NETWORK - (Show # CL-9089 broadcast 03-19-1998)  Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    10-01-1998    Recipe by: Sara Moulton

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Nutrition

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Serving Size: 1 Serving (9g)
Recipe Makes: 4 servings

Calories: 17
Calories from Fat: 14 (82%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 4.2mg		1 %
Sodium 6.5mg		0 %
Potassium 12.2mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 17

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