Double-Berry Shortcakes

Double-Berry Shortcakes

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cream, fluid, heavy whipping
strawberries, raw
blueberries, raw

Directions:
Preheat oven to 425F (220C).
In medium bowl, combine flour and 1/4 cup sugar; add 113 cup 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.
In medium saucepan, place 1 cup strawberries; with potato masher or form, mash.
Reserve 2 tablespoon sugar; add remainder to mashed strawberries.
Heat to boiling; boil 1 minute.
Pour into medium bowl; chill thoroughly.
Slice remaining strawberries; add to cooled mashed berries.
Add blueberries; mix.
In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form.
To serve: Split shortcakes horizontally, fill with berries and whipped cream.
Replace tops.