Recipe - Strawberry Shortcake With Vanilla Whipped Cream

2 pt Strawberries hulled and
Halved
3 tablespoon Fresh lemon juice
12 cup Sugar
2 cup Allpurpose flour
1 tablespoon Baking powder
One half teaspoon Salt
6 tablespoon Cold unsalted butter cut
Into small
Pieces
1 lg Egg plus 1 yolk
One half cup Heavy cream plus 3
Tablespoons
Vanilla Whipped Cream (see
Recipe in
Living Page 10D)

Heat oven to 375 degrees. Place strawberries in a bowl; sprinkle with lemon
juice and One fourth cup sugar. Let stand to release juices, about 1 hour.

Meanwhile, in a large bowl, combine remaining One fourth cup sugar, flour, baking
powder and salt. Use a fork or two knives to cut in butter until mixture
resembles coarse meal.

Whisk together egg and One half cup plus 2 tablespoons cream. Slowly add this
mixture to dry ingredients; mix with a fork until dough just comes
together.
Do not overmix.

Transfer dough to a lightly floured surface; pat into a 6inch square. Cut
four 21/2inch rounds; place on a parchmentlined baking sheet. Whisk
together egg yolk and remaining tablespoon cream; brush over tops of
biscuits.
Bake until golden brown, 25 to 30 minutes. Cool slightly on wire racks,
about
15 minutes.

Slice shortcakes open while warm. Divide strawberries and their juice among
bottom halves of shortcakes; top with large dollops of Vanilla Whipped
Cream
and upper halves of shortcakes. Serves 4.

Per serving: 696 calories; 35.6 g fat (27.9 g saturated fat; 46 percent
calories from fat); 229 mg cholesterol; 496 mg sodium; 85.7 g
carbohydrates.

Posted to MCRecipe Digest V1 #155

Date: Mon, 15 Jul 96 21:55:06 EDT

From: "kerry@cybercash.com" kerry@cybercash.com

Recipe By : Ask Martha Stewart 5/25/96