Strawberry Sour Cream Shortcake #14

                                             Strawberry Sour Cream Shortcake (page 226)  6 servings

  4 Tbsp. cold unsalted butter                      * This is one large cake, not individual portions*
  plus 1 Tbsp. softened and
  1 Tbsp. melted butter

 2 cups sifted all-purpose flour

 1 Tbsp. baking powder

 1/4 cup sugar, plus more
 for sweetening

3/4 tsp. salt

3 ounces cream cheese

1 large egg

1/2 cup milk

1 quart fresh strawberries, hulled and thinly sliced

1 cup sour cream

  1. Preheat oven to 450 degrees. Grease an 8-10 inch round cake pan with soft butter.

 2. Into a large mixing bowl, sift together the flour, baking powder, 1/4 cup of the sugar and salt. Add the
     cream cheese and chilled butter. Using a pastry blender, or two knives, cut the cream cheese and butter
     into the mixture until it resembles coarse cornmeal.

 3. Break the egg into a measuring cup, and beat lightly with a fork. Add enough milk to make 3/4 cup.
     Pour the egg mixture into the flour mixture, and stir. Knead the dough inside the bowl just until it
     is blended and cohesive, about 20 seconds.

 4. Shape half of the dough into the bottom of the pan. Pat the dough flat to the edges of the pan.
     Brush the top of the dough with the melted butter. Shape the remaining dough into another disc
    and place in the pan on the buttered dough, patting flat to the edges. Bake until golden brown-
   17-20 minutes. Remove from heat and allow to cool.

  5. Place strawberries in a bowl, add sugar to taste, and mix. Place sour cream in a small bowl, add sugar to
      taste, mixing well.

6. To serve, remove the cake from the pan, and use a large knife to pry the layers apart; they should
    split naturally. Place the bottom layer on a serving plate, and top with strawberries. Place the
    second layer over the strawberries, and top with sour cream. Serves six.

  

                                             The perfect dessert for an early summer evening!