4 c Strawberries
1/4 c Sugar
2 c Flour
1/4 c Sugar
1 tb Baking powder
1/4 ts Salt
1/2 c Butter
2/3 c Half & half
1 Egg; beaten
2 c Whipped cream; sweetened
6 Strawberries, whole
Hull and slice four cups strawberries; combine with 1/4 cup sugar, and
chill.
Combine next four ingredients; cut in butter with a pastry blender until
the mixture resembles coarse meal. Combine half-and-half and egg, stirring
well; add to flour mixture, stirring just until well moistened. Spread
mixture in a lightly greased 8″ square baking pan. Bake at 450 for 15
minutes or until golden brown. Cool 5 minutes; turn out onto a wire rack.
Cut shortcake into 6 pieces; slice each piece crosswise in half. Place
bottom half of shortcake, cut side up, on an individual serving plate; top
with a dollop of whipped cream and 2-1/2 tablespoons of strawberry mixture.
Add second layer of shortcake; cut side down; top with a dollop of whipped
cream and 2-1/2 tablespoons of strawberry mixture. Garnish with an
additional dollop of whipped cream. Add a whole strawberry for garnish.
Repeat for each shortcake.
per Southern Living magazine
From
Yields
6 Servings