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Catholic Recipe: Special Strawberry Shortcake

    INGREDIENTS

  • 2 cups biscuit mix
  • 2 Tablespoons sugar
  • 1/4 cup shortening
  • 1 egg, slightly beaten
  • 1/3 cup heavy cream (approximately)
  • 2 Tablespoons butter or margarine
  • 1 quart strawberries, sliced and sweetened to taste
  • Details

  • Serves: 6
  • Yield: 6 shortcakes
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: USA

This typical American dessert is especially recommended on our Fourth of July Dinner sample menu. Since this a light treat, it is perfect for the hot summer months.

DIRECTIONS

Combine biscuit mix and sugar. Cut in shortening with 2 knives or pastry blender. Combine egg and cream; stir in with fork. If dough is too dry, add a little more cream or milk. Roll out 1/2 inch thick on lightly floured board. Cut into 6 rounds with 2-1/2-inch cutter. Place on ungreased baking sheet. Dot with butter or margarine. Bake at 450° for 12 to 15 minutes or until golden brown. Split while hot; spread cut surfaces with additional butter or margarine. Put together with strawberries between and on top. Serve with additional plain or whipped cream. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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