Strawberry Shortcake

Strawberry Shortcake:

Prep: 30 min Bake: 12 min

Oven: 400 degrees Makes: 8 shortcakes

1 1/2 cups all purpose flour

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup cold butter

1 egg, slightly beaten

1/2 cup dairy sour cream

2 tablespoons milk

5 cups strawberries

3 tablespoons sugar

Preheat oven to 400 degrees. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, 1/4 cup sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

In a small bowl combine egg, sour cream, and milk.

Add to flour mixture, stirring with a fork just until moistened.

Drop dough into eight mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack; let cool.

Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons of sugar. Using a potato masher, mash berries slightly; set aside. To serve split shortcakes in half; fill with strawberry mixture and whipped cream. Top with remaining sliced strawberries.