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Recipe of the Month Desserts - Strawberry Sour Cream Shortcake

  • 2 cups flour
  • 3 tablespoons baking powder
  • Pinch of salt
  • 1/4 cup plus 1/3 cup sugar
  • 1 (3-ounce) package cream cheese
  • 2 tablespoons butter
  • 1 egg, beaten
  • 1/2 cup milk, approximately
  • 1 quart fresh strawberries
  • 1 cup sour cream, sweetened to taste

Preheat oven to 450ยบ. Sift together flour, baking powder, salt, and 1/4 cup sugar. Add cream cheese and butter; cut in with a pastry blender or two knives until the mixture resembles coarse cornmeal. Pour the beaten egg into a measuring cup. Add enough milk to make 3/4 cup and gradually stir into the flour mixture. Knead the dough about 20 seconds. Pat half the dough into a greased round 8-inch layer-cake pan. Brush the surface with melted butter. Pat the remaining half of the dough on top. Bake for about 20 minutes or until done. Remove to a cooling rack. Wash, hull and slice the strawberries. Add 1/3 cup sugar and let stand 10 minutes. When the cake is cold, split the laye
Submitted By: Theresa Patterson
Lincoln Farmers Co-op
Number of Servings: 6
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