Florida is having a tough time of it strawberry wise this year. Somehow the market has dropped and the farmers are selling berries at ridiculously low prices to just get rid of them. Last weekend there was even a UPick in Plant City that was GIVING them away!!!
Needless to say we have lots of berries right now. And that, my friends, is a very, very good thing… 
Strawberry Shortcake (Better Homes & Gardens)
Ingredients:
- 1-1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup cold butter
- 1 egg, slightly beaten
- 1/2 cup dairy sour cream
- 2 tablespoons milk
- 5 cups sliced strawberries
- 3 tablespoons sugar
- 1 recipe Whipped Cream
Directions:
1. Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened.
2. Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and let cool.
3. Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. Using a potato masher, mash berries slightly; set aside. To serve, split shortcakes in half; fill with strawberry mixture and whipped cream. Top with remaining sliced strawberries.
4. Makes 8 shortcakes
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