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Name: Strawberry Shortcake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 cups self-rising flour; 1/2 cup sugar; 3/4 cup 1 1/2 sticks unsalted butter; 2 1/2 cups heavy cream (plus more for brushing); sugar; 2 pints fresh strawberries

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INGREDIENTS

2 cups self-rising flour
1/2 cup sugar
3/4 cup 1 1/2 sticks unsalted butter
2 1/2 cups heavy cream (plus more for brushing)
sugar
2 pints fresh strawberries

Servings

INSTRUCTIONS

Preheat oven to 450 degrees.

Combine flour and sugar in a mixing bowl. Cut butter into flour mixture until pieces are size of small peas. Fold in 1 1/2 cups cream until dough starts to bind, then place on a well-floured counter and knead briefly just until it binds together, being careful not to over-knead. Roll out to 1 inch thick and cut into six 3 to 4 inch rounds. Place on a well-greased baking sheet, brush tops with cream, and sprinkle with sugar. Bake until golden brown, about 12 to 15 minutes.

Meanwhile, whip remaining cup of cream and sweeten to taste. Set aside.

Slice each shortcake in half. Place bottom half on each of 6 serving plates and cover with fresh strawberries and a dollop of whipped cream. Put top half over this and add another dollop of whipped cream and garnish with more strawberries.

NOTES

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Strawberry Shortcake

2 cups self-rising flour
1/2 cup sugar
3/4 cup 1 1/2 sticks unsalted butter
2 1/2 cups heavy cream (plus more for brushing)
 sugar
2 pints fresh strawberries

Preheat oven to 450 degrees.

Combine flour and sugar in a mixing bowl.  Cut butter into flour mixture until pieces are size of small peas.  Fold in 1 1/2 cups cream until dough starts to bind, then place on a well-floured counter and knead briefly just until it binds together, being careful not to over-knead.  Roll out to 1 inch thick and cut into six 3 to 4 inch rounds.  Place on a well-greased baking sheet, brush tops with cream, and sprinkle with sugar.  Bake until golden brown, about 12 to 15 minutes.

Meanwhile, whip remaining cup of cream and sweeten to taste.  Set aside.

Slice each shortcake in half.  Place bottom half on each of 6 serving plates and cover with fresh strawberries and a dollop of whipped cream.  Put top half over this and add another dollop of whipped cream and garnish with more strawberries.

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Nutrition

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Serving Size: 1 Serving (188g)
Recipe Makes: 6 Servings

Calories: 297
Calories from Fat: 9 (3%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 5794mg		200 %
Potassium 248.6mg		7 %
Total Carbohydrate 63.2g		19 %
	Dietary Fiber 4g	16 %
	Sugars, other 59.2g
Protein 8.1g		12 %
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.

About Our Nutrition Facts

Calories per serving: 297

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