|Hubs making his way around|
the Strawberry Patch
Strawberry season is well under way here in the mid-state. We have been totally enjoying this juicy fruit! I can boldly say that we loovvveee all things
In Honor of these delectable little beauties, here's one of our favorites. It's a recipe I've been making for years. I got it from one of the Reiman Publications.
(Taste of Home, or perhaps Country Woman)
1 qt. fresh strawberries, sliced
1 to 2 TBLSP sugar
1-3/4 c. flour
2 TBLSP sugar
1 TBLSP baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 c cold butter or margarine
3/4 c sour cream
1 c whipping cream
1-2 TBLSP sugar
1 tsp vanilla
Combine strawberries and sugar; set aside.
For shortcake, combine dry ing. in a large bowl; cut in butter until crumbly. In a small bowl, beat egg; add sour cream. Stir into crumb mixture just until moistened. Turn onto a floured board; knead 25 times or until smooth. Roll out into a 7-1/2 inch circle. Cut a 2 inch hole in center to form a ring. Place on a lightly greased baking sheet. Bake at 425 for 12-14 minutes or until golden. Remove to a wire rack to cool.
For topping, beat cream and sugar until stiff peaks form; stir in vanilla. Just before serving, split cake horizontally. Spoon juice from berries over bottom layer. Top with half berries and half of the cream. Top with cake layer, remaining topping and berries.
Serves 8 friends!