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Title: Strawberry Shortcake
Yield: 6

Ingredients

  ----------------------------SHORTCAKE---------------------------------
      2 c  all-purpose flour
      2 tb sugar
      1 tb baking powder
    1/2 ts salt
    1/2 c  butter or margarine
      1    egg; beaten
    2/3 c  light cream
 
  --------------------------STRAWBERRIES--------------------------------
      1    butter or margarine;
           -softened
      1 c  whipping cream
      3 c  strawberries; sweetened
           -halved,
      1    ; up to 4

Instructions

Prepare and bake shortcake in 8 x 1 1/2" round baking pan; remove from
pan and cool on rack about 5 minutes.

In mixing bowl stir together the flour, sugar, baking powder and salt.
Cut in the butter till mixture resembles coarse crumbs.

Combine the egg and light cream; add all at once to flour mixture,
stirring with fork just to moisten.

Spread dough in greased 8 x 8 x 2" baking pan, building up edges
slightly.

Bake in a 450 degree oven for 15 to 18 minutes or till done. Remove from
pan and cool slightly.

Using a sharp knife, gently split shortcake horizontally into two layers;
lift off top carefully.

Place bottom layer on serving plate.

Spread a little soften butter over bottom layer.

In chilled bowl whip cream to soft peaks (tips curl over).

Spoon half of the strawberries and the whipped cream over bottom cake
layer.

Top with second layer.

Spoon remaining strawberries and whipped cream over the top.

Serve while cake is still warm.

Makes 6 to 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

Per serving: 526 Calories (kcal); 37g Total Fat; (61% calories from fat);
7g Protein; 44g Carbohydrate; 145mg Cholesterol; 614mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 7
Fat; 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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