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"My favorite strawberry shortcake is still ''the one Mom always made.'' Clean and cut the berries at least in half; cut larger berries more. Macerate the berries with something close to 1/2 cup sugar to 1 cup cut berries, or more, long enough to dissolve all or most of the sugar. Stir occasionally. This yields a lot of that luscious syrup. Just bef..."
Jun 14, 2011 on Food.com
"jensafrk commented that this recipe ''tastes like raw flour.'' The problem may be in making the roux, which is the carefully cooked, equal quantities of flour and butter. You must begin with low heat and the mixture must be stirred constantly to avoid scorching the flour. Start by melting the butter over low heat. When the foaming begins to subsid..."
Dec 30, 2010 on Food.com