July 2014 Recipe of the Month!

Strawberry-Blueberry Shortcake

Instructions

1. Preheat oven to 400°F
2. Grease an 8″ x 2″ round baking pan, set aside
3. In a medium bowl, combine the flour, ¼ cup sugar, baking powder, salt and baking soda
4. Using a pastry blender, cut in the butter in butter until mixture resembles coarse crumbs
5. Make a well in the center of the flour mixture
6. In a small bowl, stir together the egg, sour cream, and milk. Add egg mixture all at once to flour mixture, stirring with a fork just until moistened
7. Using a small offset spatula, spread dough evenly in the prepared pan
8. Bake 18 – 20 minutes or until done
9. Cool on wire rack while still inside pan
10. Using a small plastic spatula, loosen sides of shortcake. Invert pan on a 8″ cardboard
11. Combine diced strawberries and 3 tablespoons sugar. If desired, use a potato masher to mash berries slightly. Set aside
12. Mix custard as per recipe
13. Whip heavy whipping cream and fold the two together
14. Your are now ready to use your imagination on how you would like to serve!
15. Makes 6 servings