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California Strawberries. The Ripe Ingredient.
Yield: 6 servings.
• 2 cup flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter or margarine
• 1/2 cup buttermilk
• 1 teaspoon grated lemon peel
• 2 eggs, divided
• 2 pint baskets fresh California strawberries, stemmed and sliced
• 1 cup whipping cream, whipped and sweetened
In large bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal.
In small bowl blend buttermilk, lemon peel, 1 whole egg and 1 egg yoke. Stir into flour mixture to make a soft dough.
Divide dough into 6 equal portions. On floured board pat each into a 3-inch circle. Place on greased baking sheet. Brush generously with remaining egg whites, beaten. Sprinkle generously with additional sugar.
Bake in 450-degree oven 10 to 12 minutes until golden Remove from pan; cool on rack.
Sweeten strawberries, to taste. Slice each shortcake in half horizontally with a sharp knife. Fill and garnish with strawberries and whipped cream.
450 calories; 8g protein; 25g fat; 50g carbohydrate; 102mg cholesterol.
Recipe Courtesy of the California Strawberry Commission
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