CLASSIC STRAWBERRY SHORTCAKE
California Strawberries. The Ripe Ingredient.
• 2 cups flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• Dash nutmeg
• 1/2 cup butter or margarine
• 1/2 cup milk
• 2 eggs, separated
• Additional sugar
• 2 pint baskets fresh California strawberries, stemmed and sliced
• 1 cup whipping cream, whipped and sweetened
Sift flour, sugar, baking powder, salt and nutmeg into large bowl. Cut in butter to resemble coarse meal.
In bowl blend milk and egg yolks with fork. Stir into flour mixture to make a soft dough.
Divide dough into 6 portions; form into balls. Pat balls out on greased baking sheet to 3-inch circles, moistening fingers with egg whites. Brush cakes with egg whites. Sprinkle with sugar.
Bake in preheated 450-degree oven 10 to 12 minutes until golden. Remove to rack; cool. Sweeten strawberries to taste. Halve cakes horizontally. On plates, fill and garnish with strawberries and whipped cream.
568 calories; 9-g protein; 33 g fat; 60 g carbohydrate; 168 mg cholesterol
Recipe Courtesy of the California Strawberry Commission