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    Super Strawberry Shortcake

    Source of Recipe


    1 qt fresh strawberries, sliced
    1 to 2 tablespoons sugar

    1 3/4 c flour
    2 tb sugar
    1 tb baking powder
    1/2 ts baking soda
    1/2 tsp salt
    1/4 c butter or margarine, cold
    1 egg
    3/4 c sour cream

    1 c whipping cream
    1 to 2 tablespoons sugar
    1 ts vanilla

    Combine the strawberries and sugar, set aside.

    For shortcake, combine dry ingredients in a large bowl, cut in
    butter until crumbly. In a small bowl, beat egg, add sour cream.
    Stir into the crumb mixture just until moistened. Turn onto a
    floured board, knead 25 times or until smooth.

    Roll out into a 7 1/2" circle. Cut a 2" hole in center to form a
    ring. Place on a lightly greased baking sheet. Bake at 425 degrees
    for 12-14 minutes or until golden. Remove from baking sheet, cool
    on a wire rack.

    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. Spoon half of berries over juice.
    Spread half of topping over berries. Add the top cake layer,
    remaining topping and berries. Cut into wedges.




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