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Source: Fabulous Food Associations

Strawberry Puffs with Cream
These puffs are the best! Try them!
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Serves: 8
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
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2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
4 to 5 tablespoons CRISCO® All Vegetable Shortening, or butter, chilled
3/4 cup milk
1 quart strawberries, stemmed and hulled
1/4 to 1/2 cup sugar, to taste
1 cup heavy cream, whipped

Preheat the oven to 475 degrees F. Lightly grease an 8-cup muffin tin.

In a large bowl, whisk togethter the flour, baking powder, salt and 2 tablespoons of sugar. Using a pastry blender, fork, or your fingertips, work the shortening into the dry ingredients until the mixture resembles coarse crumbs.

Add the milk all at once and toss just until blended and the dough holds together.

Turn the dough out onto a lightly floured surface and knead gently two or three times. Pat out with your hands into a rough circle about 1/2 inch thick.

Divide the dough into 8 rounds. You can do this freehand or use a cookie cutter as a guide. Press the rounds into the muffin cups. Flatten gently with your fingers or a spoon.

Bake for 10 to 12 minutes or until the puffs are golden and puffy. Remove from the oven and turn the puffs out onto a wire rack to cool.

Meanwhile, slice the strawberries. Toss them with the sugar -- determine how much to use based on the sweetness of the berries -- mashing some with a fork as you do.

Split the puffs in half and spoon the strawberries and any juice on the bottom half. Spoon some whipped cream on each and cover with the top of each puff. Serve immediately.

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