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Fresh Strawberry Sour Cream Shortcake

Credits
From: The New York Times Cookbook by Craig Claiborne (Harper & Row)

posted by femme650 on FamilyFare


List of Ingredients




2 cups flour
3 teaspoons baking powder
Pinch of salt
1/4 cup plus 1/3 cup sugar
1 (3-ounce) package cream cheese
2 tablespoons butter
1 egg, beaten
1/2 cup milk, approximately
1 quart fresh strawberries
1 cup sour cream



Recipe



Preheat the oven to 450 degrees F. Sift together the flour, baking
powder, salt and 1/4 cup of the sugar. Add the cream cheese and butter,
cutting them in with a pastry blender or 2 knives until the mixture
resembles coarse cornmeal.

Pour the beaten egg into a measuring cup. Add enough milk to make 3/4
cup and gradually stir into the flour mixture.

Knead the dough about 20 seconds. Pat half the dough into a greased
round 8-inch layer-cake pan. Brush the
surface with melted butter. Pat the remaining half of the dough over the
top.

Bake until done, about 20 minutes. Remove to a cooling rack. When the
cake is cold, split the layers apart and place 1 on a large serving
plate.

Wash, hull and slice the strawberries. Add 1/3 cup of the sugar and let
stand 10 minutes. Spoon the strawberry mixture between and over the top
of the shortcake layers. Top with sour cream sweetened to taste.

Yield: 6 servings