2 c  Unsifted self-rising flour

    1/4 c  Sugar

  2 1/3 c  Heavy cream

      2 pt Strawberries, hulled

      1 c  Blueberries

------------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  601 calories
        x  7 g protein
        x  69 g carbohydrate
        x  35 g fat
        x  125 mg cholesterol
        x  566 mg sodium
  1.  Preheat oven to 425F.  In medium bowl, combine flour and 1/4 cu sugar;

  add 1 1/3 cu heavy cream.  With fork, stir until soft dough begins to form
  a ball.  Turn out onto lightly floured surface; knead gently 4 times.  Pat
  into 10x3 inch strip; cut crosswise into 6 lengths.  Place on heavy baking
  sheet.  Bake 15 mintues or until light borwn.  Cool on wire rack.
  2.  In medium saucepan, place 1 cup strawberries; with potato masher or

  fork, mash.  Reserve 2 T sugar; add remainder to mashed strawberries. Heat
  to boiling; boil 1 minute.  Pour into medium bowl; chill thoroughly.
  3.  Slice remaining strawberries; add to cooled mashed berries.  Add

  blueberries; mix.
  4.  In small bowl of electric mixer, at high speed, whip remaining cream

  with reserved sugar until soft peaks form.
  5.  To serve:  Split shortcakes horizontally, fill with berries and whipped

  cream.  Replace tops.
  From:  McCall's August 1993 Happy Charring
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38887 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags: