Recipe - Double-Berry Shortcakes

2 cup Unsifted selfrising flour
Three fourths cup Sugar
7 cup Heavy cream
2 pt Strawberries, hulled
1 cup Blueberries

1 Preheat oven to 425!F. In medium bowl, combine flour and One fourth cup sugar;
add 11/3 Cups 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 10 x 3in. strip; cut crosswise into 6 lengths. Place on heavy baking
sheet. Bake 15 minutes or until light brown. Cool on wire rack.

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

3. Slice remaining strawberries; add to 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.

Makes 6 servings.

Per serving: 601 calories, 7 g protein, 69 g carbohydrate, 35 g fat, 125 mg
cholesterol, 566 mg sodium.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini