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Double-berry Shortcakes (Rice)

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      Title: DOUBLE-BERRY SHORTCAKES (RICE)
 Categories: Desserts
      Yield: 1 Servings
 
      2 c  Unsifted self-rising flour
    3/4 c  Sugar
      7 c  Heavy cream
      2 pt Strawberries, hulled
      1 c  Blueberries
 
  1 Preheat oven to 425!F. In medium bowl, combine flour and 1/4 cup
  sugar; add 11/3 Cups 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 10 x 3-in. strip; cut crosswise into 6
  lengths. Place on heavy baking sheet. Bake 15 minutes or until light
  brown. Cool on wire rack.
  
  2. In medium saucepan, place 1 cup strawberries; with potato masher or
  fork, mash. Reserve 2 Tbs. sugar; add remainder to mashed
  strawberries. Heat to boiling; boil minute. Pour into medium bowl;
  chill thoroughly.
  
  3. Slice remaining strawberries; add to 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.
  
  Makes 6 servings.
  
  Per serving: 601 calories, 7 g protein, 69 g carbohydrate, 35 g fat,
  125 mg cholesterol, 566 mg sodium.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 
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