RECIPES
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Strawberry Shortcake with Fresh Strawberry Sauce

Shortcake
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups cold whipping cream

Fresh Strawberry Sauce
12 ounces (1 pint) fresh Beach Street Farms strawberries,
   rinsed, stemmed and halved
Sugar, to taste

Topping
12 ounces (1 pint) fresh Beach Street Farms strawberries,
   rinsed, stemmed and halved
1 1/2 cups whipping cream, whipped
   and sweetened with sugar to taste
Mint sprigs, for garnish

Shortcake

Heat oven to 350 degrees. To make shortcakes, in bowl, mix flour, sugar, baking powder and salt. Gently stirring with fork, gradually mix in cream until just combined. Mixture should barely hold together. With hands, form dough into 6 balls; place 3 inches apart on parchment-lined baking sheet. Bake in center of oven 25 to 30 minutes until light golden brown; cool on baking sheet.

Fresh Strawberry Sauce

In a blender container, puree strawberries until smooth. Sweeten to taste with sugar; cover and set aside. Split shortcakes horizontally. Divide sauce among six dessert plates; top each with a shortcake bottom, 1/4 cup sliced strawberries and 1/4 cup whipped cream. Cover with shortcake tops. Spoon remaining strawberries and whipped cream over shortcakes, dividing equally. Garnish with mint sprigs.

Makes 6 servings

Nutritional Information per Serving: 662 calories;
45 g fat; 163 mg cholesterol; 679 mg sodium; 60 g carbohydrate; 4 g fiber; 7 g protein.

For more delicious recipe ideas
visit the California Strawberry Commission
or More Matters websites.