1 1/2 cups all-purpose flour
1/2 cup granulated sugar, divided
1 1/2 tsp. baking powder
1/4 tsp. ground nutmeg
1/4 cup butter or margarine
1/4 cup sour cream
1 egg, beaten
1/3 cup milk
4 cups sliced strawberries
Whipped cream or frozen whipped topping, thawed (optional)
1. Preheat oven to 450ºF (230ºC). In medium bowl stir together flour, 1/4 cup of the sugar, baking powder and nutmeg; cut in butter until mixture resembles coarse crumbs. Stir in sour cream, egg and milk just until combined.
2. Drop mixture in six mounds onto a greased baking sheet. Flatten slightly. Bake for 10 to 12 minutes or until golden.
3. Meanwhile, combine strawberries and remaining 1/4 cup sugar; set aside.
4. Split warm shortcakes. Fill with half of the strawberry mixture; top with remaining strawberries. Serve with whipped cream or whipped topping, if desired.
Makes 6 servings.
Date: April 18, 2004