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| 2 | cups Gold Medal® self-rising flour |
| 2 | tablespoons sugar |
| 1/3 | cup butter or margarine |
| 3/4 | cup half-and-half |
|
| 1 | cup whipping cream |
| 1 | tablespoon sugar |
| 6 | cups sliced fresh fruit or berries, sweetened to taste |
| 1. | Heat oven to 450°F. Lightly grease large cookie sheet with shortening or cooking spray. In medium bowl, stir together flour and 2 tablespoons sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add half-and-half; stir just until dry ingredients are moistened. |
| 2. | On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured cutter or knife into desired shapes. Place about 1 inch apart on cookie sheet. |
| 3. | Bake 9 to 12 minutes or until golden brown. Serve warm or cool. |
| 4. | In small bowl, beat whipping cream and 1 tablespoon sugar with electric mixer on high speed until soft peaks form. Split shortcakes; place on individual dessert plates. Fill and top each with fruit and whipped cream. Store in refrigerator. |
| No change. |
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| Use your favorite fruit. Sliced fresh peaches are a delicious option for the strawberries. |
Nutrition Information:
290 ( 150); 16g ( 10g, 1/2g); 50mg; 380mg; 31g ( 2g, 10g); 4g 10%; 75%; 15%; 10% 1 ; 1/2 ; 1/2 ; 0 ; 3 2