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A TASTE OF MYSTERY COOKBOOK

STRAWBERRY SHORTCAKE

In Buried Diamonds, Charlie and her friends enjoy strawberry shortcake on their last peaceful day down by the river, before her friend dies. For best results, use local strawberries in season. Charlie prefers Hoods or Totems.

Ingredients:

Shortcake
2 cups all-purpose flour
3 1/2 teaspoons baking powder
5 tablespoons sugar
6 tablespoons cold butter, cut into small pieces
3/4 cup heavy cream
2 mashed hard-cooked egg yolks
2 tablespoons butter, melted

Filling
3 pints strawberries, cleaned, hulled and cut in half
2 tablespoons sugar
1 cup heavy cream, whipped

Preparation:

Preheat oven to 375 degrees. Lightly butter a baking sheet.

Sift the flour, baking powder, and 4 tablespoons sugar into a bowl. Add the butter, using fingers to work it quickly into the flour until the mixture resembles fine crumbs. Add the cream and yolks; stir with a fork until the dough just holds together.

Knead the dough on a floured surface until it is just smooth. Do not overwork. Roll the dough 3/4 inch thick. Using a floured 3-inch cookie cutter, cut out 4 rounds. Gather scraps, re-roll; cut out 2 more rounds. Put the six rounds on the baking sheet. Brush with the melted butter and sprinkle with the remaining
tablespoon of sugar. Bake in the center of the oven for 12-15 minutes, until the biscuits are golden brown and firm to the touch. Meanwhile, mix berries and sugar in a bowl, chill.

Cool the biscuits on a rack, then carefully split them in half. Heap the bottoms with strawberries and dollop with whip cream. Replace the biscuit tops. Serve immediately with remaining whipped cream on the side.

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