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Whipped Cream Shortcakes
3 cups sifted flour
2 Tbsps. baking powder
1 tsp. salt
1/4 cup finely chopped pecans (optional)
legg
1 cup heavy cream
1 tsp. vanilla
Additional cream or milk
Sift together flour, baking powder and salt. Stir in nuts. Combine egg, cream, sugar and vanilla. Whip ui\tU mixture stands in soft peaks. Fold into dry ingredients until all flour is moistened. Gather dough into a ball. Knead on floured surface 8 to 10 times. Roll out to 1/2-in. thickness. Cut three 4-in. biscuits, three 2 3/4-in. biscuits and six l'/i-in. biscuits. Place on ungreased baking sheet and brush tops with cream. Bake at 450 degrees for 12 to 15 minutes. To assemble, split large and medium-size biscuits and spread with butter. Make tiers of biscuit halves, sugared fruit and whipped cream or triple cream sauce. Top with tiny biscuits. Top with more fruit and whipped cream of sauce. Makes 6 servings.
The triple cream sauce will provide a special treat for shortcake lovers regardless of the type of shortcake one chooses.
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