Title: Double-Berry Shortcakes
Categories: Dessert Fruit
Yield: 6 Servings

2	c	Unsifted self-rising flour
1/4	c	Sugar
2 1/3	c	Heavy cream
2	pt	Strawberries, hulled
1	c	Blueberries
NUTRITIONAL INFORMATION/SERV
	x	601 calories
	x	7 g protein
	x	69 g carbohydrate
	x	35 g fat
	x	125 mg cholesterol
	x	566 mg sodium

1. Preheat oven to 425F. In medium bowl, combine flour and 1/4 cu sugar; add 1 1/3 cu heavy cream. With fork, stir until soft dough begins to form a ball. Turn out onto lightly floured surface; knead gently 4 times. Pat into 10x3 inch strip; cut crosswise into 6 lengths. Place on heavy baking sheet. Bake 15 mintues or until light borwn. Cool on wire rack.

2. In medium saucepan, place 1 cup strawberries; with potato masher or fork, mash. Reserve 2 T sugar; add remainder to mashed strawberries. Heat to boiling; boil 1 minute. Pour into medium bowl; chill thoroughly.

3. Slice remaining strawberries; add to cooled mashed berries. Add blueberries; mix.

4. In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form.

5. To serve: Split shortcakes horizontally, fill with berries and whipped cream. Replace tops.

From: McCall's August 1993 Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)

|OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38887 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags:

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