Strawberry Shortcakes

bags (10 oz each) Cascadian Farm® frozen organic strawberries, thawed (do not drain)

1/4

cup granulated sugar

1/3

cup butter, chilled, cut into small pieces

2 1/2

cups Gold Medal™ all-purpose flour

1/3

cup granulated sugar

tablespoon baking powder

1/4

teaspoon salt

cup milk

egg yolk, slightly beaten

teaspoon granulated or coarse decorating sugar

3/4

cup whipping cream

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1

Heat oven to 400°F. In large bowl, mix strawberries (with juices) and 1/4 cup sugar; set aside.
2

In medium bowl, cut butter into flour, 1/3 cup sugar, the baking powder and salt, using pastry blender or 2 forks, until mixture looks like coarse crumbs. Stir in milk.
3

Place on lightly floured surface; knead 5 to 7 times or until dough forms. Pat dough 1/2 inch thick; cut out 12 rounds with 2 1/2-inch round cutter. Place on ungreased cookie sheet. Brush egg yolk over rounds; sprinkle with 1 teaspoon sugar.
4

Bake 12 to 15 minutes or until golden brown. Cool 15 minutes.
5

In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split shortcakes in half horizontally. Spoon strawberries between halves and over tops. Top with whipped cream and additional strawberries.

For the most tender shortcakes, knead gently and handle the dough as little as possible.
Use your favorite Cascadian Farm® frozen organic fruit for the strawberries.

Nutrition Information

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.