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STRAWBERRY SHORTCAKE
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DIRECTIONS
- Stem the berries, wash them in cold water, and drain them through a colander.
- Prepare the biscuit dough in accordance with the directions on pages 134–5.
- Divide the dough into two parts, and roll each part out separately into a round sheet about a third of an inch thick.
- Put one of the sheets of dough on a pie-pan, spread half the butter over it, then place the second sheet on top of the first.
- Bake in a hot oven, reducing the heat considerably after the first five minutes of baking.
- While the biscuit is baking, mash the strawberries in a bowl, and mix the sugar with them.
- When the biscuit dough is baked through and nicely browned on top, take it from the oven and split it open between the two layers.
- Put the lower layer on a warm serving-dish, and cover it with mashed strawberries.
- Place the top layer over the lower one, spread with the remaining butter, and pour the rest of the mashed strawberries over the whole.
REMARKS
Serve slightly warm, with either plain or whipped cream.
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