Strawberry Shortcake
6 cups sliced strawberries
½ cup sugar
2 cups flour
2 tsp. baking powder
½ cup butter or margarine
1 egg, beaten
2/3 cup milk
Whipped cream
Stir together strawberries and ¼ cup sugar, and set aside.
Stir together remaining sugar, flour and baking powder.
Cut in margarine until the mixture resembles coarse crumbs.
Combine egg and milk, and add all at once to the dry ingredients.
Stir just to moisten.
Spread in a greased 8-in round baking pan.
Bake at 450º for 15 to 18 minutes or until an inserted toothpick comes out clean.
Cool in pan.
Remove from pan and cut into two layers.
When ready to serve, spoon the fruit and whipped cream between the layers and over the top
Serve immediately.
Quick Strawberry Rhubarb Preserves
1 pound rhubarb cut into 1-inch slices, discard leaves
10 oz. jar red currant jelly
1 pint small strawberries, washed, and sliced
Put rhubarb and jelly in a large, heavy, 3-to-4 quart stainless steel pot.
Bring to a boil over high heat, stirring frequently.
Reduce heat, cover and simmer 8 to 10 minutes, stirring occasionally until the rhubarb is tender.
Remove from heat.
Mash rhubarb with potato masher
Add strawberries.
Bring to a full, rolling boil over high heat; boil one minute.
Remove from heat and pour into four clean, hot ½ pint jars.
Cover and store in refrigerator.