Strawberry Shortcakes

Strawberry Shortcakes

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
strawberries, raw
cream, whipped, cream topping, pressurized

Directions:
Preheat your oven to 425.
Put paper cupcake molds into your cupcake pan.
Mix together your flour, sugar, and powder well.
Add your soft butter.stir.add your buttermilk (or milk).
Pour into 6 paper cups.
Let them cook for 10 minutes, until a toothpick comes out clean.
Pull out half your berries, and chop them (these are the garnished ones).
The other half should be pureed in the blender with a drizzle of water.
Whip your whipping creme until it forms peaks.
Take your shortcake, remove the rapper, cut in half, add a dollop of creme.
Put on top, but some strawberries cut up around the shortcake, and drizzle some strawberry puree on and around your shortcake.
Bon appetite.