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Betty, perhaps this is similar to what you are looking for. I have made
these and the butter truly makes them...so flaky and good...it comes from
the White Lily Flour website. Have made them several times...make as
directions state and you'll get great results...and instead of
strawberries, or other fruits as the recipe states, top with a little
grape jelly, or some type of preserves is wonderful replacement
http://www.whitelily.com/RecipeBox/Recipe.aspx?ID=85
Rich Individual Strawberry Shortcakes
Helpful Hints For Shortcakes
High, light and melt-in-your-mouth tender shortcakes are guaranteed when
using a Southern staple - White Lily Flour. White Lily is milled from 100%
pure soft wheat giving it the ideal characteristics for all baking needs.
Shortcakes are made using the method for making biscuits. There are some
differences in the ingredients used. Sugar, butter or margarine, cream and
an egg are added or substituted for biscuit ingredients. Take care in
handling of dough - overmixing will result in a heavy, tough shortcake.
Shortcakes can be varied by simply changing the size or shape. Cut the
shortcakes out using a 3-inch biscuit cutter for small individual
shortcakes or, pat dough into 1 8- or 9-inch cake pan for a large
traditional shortcake. Use specially shaped pans for occasions such as
Valentine's Day and the 4th of July.
For a change in taste, serve shortcakes with a variety of fresh fruits and
toppings.
2 cups White Lily Self-Rising Flour
1/4 cup sugar
1/2 cup butter or margarine
1/3 cup half and half
1 egg
2 to 3 cups sliced strawberries, sweetened with 1/4 cup sugar
1 cup whipping cream, whipped
Preheat oven to 425 degrees. Combine flour and sugar. Cut butter or
margarine in until mixture resembles coarse crumbs. Whisk half and half
and egg together until blended. Stir egg mixture into flour mixture to
make a stiff dough. Turn dough onto a lightly floured board and knead
gently 8 to 10 strokes. Roll or pat dough to 1/2- to 3/4-inch thickness.
Cut with 2 1/2 to 3-inch cutter. Place shortcakes 2 to 3 inches apart on
ungreased baking sheet. Brush tops lightly with half and half. Bake 12 to
15 minutes or until golden brown.
Place shortcakes on individual serving plates. Split shortcakes in half
and spoon strawberries between layers. Replace top layer and spoon on
additional strawberries. Top with whipped cream. Garnish with fresh whole
strawberries, if desired.
Makes 6 to 8 individual shortcakes
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