Strawberry (or Blueberry, Peach) Shortcake

450F / 232c

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Stir together strawberries and %4 cup sugar; set aside. For shortcake, thoroughly stir together flour, 2 tablespoons sugar, baking powder, and salt. Cut in the %2 cup butter or margarine till mixture resembles coarse crumbs. Combine beaten egg and milk; add all at once to dry ingredients and stir just to moisten. Spread dough in a greased 8x1¥2-inch round baking pan, building up edges slightly. Bake in a 450° oven for 15 to 18 minutes. Cool in pan 10 minutes. Remove from pan. Split into 2 layers; lift top off carefully. If desired, spread bottom layer with the softened butter or margarine Whip cream with 2 tablespoons sugar just to soft peaks. Spoon berries and whipped cream between layers and over top. Serve warm. Makes 8 servings Blueberry Shortcake: Prepare Strawberry Shortcake as above, except omit the straw- berries and 14 cup sugar., Mash 2 cups whole blueberries; stir in Y4 cup sugar. Stir in 2 cups whole blueberries; set aside, Spoon berry mix- ture and whipped cream between layers and over top. Peach Shortcake: Prepare Strawberry Shortcake as above, except omit the straw- berries and %4 cup sugar, Stir together 4 cups peeled sliced peaches and % cup sugar; set aside. Spoon peach mixture and whipped cream between layers and over top.