Recipe | Valentine Strawberry Shortcakes

It's almost here, Valentine's Day that is. And while we'll have a bevy of sweets, mostly of the chocolate variety, I'm creating a dessert this year that at least hearkens toward the healthful. The cold and flu season that has swept the country this year has me thinking, Vitamin C, and Vitamin C and more Vitamin C. And strawberries certainly fits that criteria. One cup of sliced strawberries equals 149% of the recommended daily allowance for Vitamin C.

Plus ... and this is what really counts for the family. It's heart-shaped, it's red ... and delicious. Enjoy!


Strawberry Shortcake

Biscuits

2 cups all purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into small pieces
1 beaten egg
2/3 cup milk

Strawberries

3 to 4 cups sliced strawberries
1/3 to 1/2 cup sugar

Directions:

Preheat oven to 450 degrees.

Wash, hull and slice strawberries. Combine sugar with the strawberries and allow to sit to bring out their natural juices.

Sift together dry ingredients; cut in cold butter until it resembles coarse crumbs. Combine egg and milk; add all at once to dry ingredients, stirring only to moisten.

Turn dough out on floured surface; knead gently for about 30 seconds. Pat or roll dough to a 1/2 inch. Cut 6 biscuits with a heart shaped 2 1/2-inch cookie cutter.

Bake on an ungreased basking sheet at 450 degrees for about 10 minutes.

Split shortcakes; butter bottom layer. Fill with strawberries and top with whipped cream if desired. Serve warm.