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  Strawberry Shortcake



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2 quarts strawberries, sliced
1/4 cup sugar
3 cups whole wheat flour
1 tablespoon fresh baking powder
1 teaspoon baking soda
2 tablespoons sugar
6 Tablespoons unsalted butter
1 cup buttermilk (possibly a little more)
8 ounces organic heavy cream, whipped

Stir the sugar into the strawberries, cover
and refrigerate for at least 30 minutes. Mix
dry ingredients, cut in butter until crumbly,
add enough buttermilk to make a soft dough.
Roll into large circles, 1” thick, or cut into
small rounds. Bake in preheated 375 oven—
15 minutes for small, up to 30 minutes for
large. Split hot shortcakes, layer with strawberries
and whipped cream. Eat immediately.
Makes a great dinner!