Shortcakes with Fresh Berries and Cream

Prep Time: 15 min
Cook Time: 12 min
Makes: 6 servings

Ingredients:

1 large egg
1/3 cup half-and-half
2 cups White Lily® Enriched Bleached Self-Rising Flour
1/4 cup sugar
1/2 cup butter, chilled
3 cups sliced strawberries or whole raspberries, sweetened with 1/4 cup sugar
1 cup blueberries (optional)
1 cup heavy cream, whipped

Instructions:

1.HEAT oven to 425°F.
2.WHISK egg and half-and-half in small bowl until blended. Combine flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture is the size of peas. Add egg mixture gradually, adding only enough to moisten flour and hold dough together.
3.TURN onto lightly floured surface. Knead gently 2 to 3 strokes. Pat or roll dough gently to 1/2 to 3/4-inch thickness.
4.CUT using floured 2 1/2 to 3-inch biscuit cutter, leaving as little dough as possible between cuts. Gather remaining dough; reroll one time. Cut as described above. Discard scraps. Place biscuits 2 to 3 inches apart on ungreased baking sheet. Brush tops lightly with half-and-half or milk.
5.BAKE 12 to 15 minutes, or until golden brown.
6.TOSS berries together in medium bowl. Split shortcakes in half; spoon fruit between layers. Replace top layer; spoon on additional fruit. Top with whipped cream. Garnish with fresh whole fruit.

Nutritional Information Per Serving:

Serving Size (1/6 of recipe), Calories 540 (Calories from Fat 290), Total Fat 33g (Saturated Fat 20g, Trans Fat 1g), Cholesterol 135mg, Sodium 600mg, Total Carbohydrate 58g (Dietary Fiber 3g, Sugars 23g), Protein 7g; Percent Daily Value*: Vitamin A 25%, Vitamin C 90%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.