Friday, April 25, 2008

Strawberry Shortcake

Shortcake Biscuits:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg 3/4 cup cream
1 tablespoon melted butter
2 tablespoons sugar
Preheat oven to 375 degrees. Combine the flour, sugar, baking powder, and salt in a medium bowl. Cut the butter into the dry ingredients with a pastry blender. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream and egg mixture into the well. Mix with a fork until everything sticks together. Drop into biscuits on a greased cookie sheet and pat with the back of a spoon to make 3/4 inch thick disks. Brush the tops with the melted butter and sprinkle with the raw sugar. bake at 375 for 15 minutes or until golden brown. Remove to a wire rack and cool.

2 pints fresh strawberries
1/4 cup sugar
Wash and slice strawberries. Sprinkle the strawberries with sugar and toss to coat.

Whipped Cream Topping:
1 cup heavy cream
1 teaspoon vanilla
2 tablespoons sugar
Combine heavy cream, sugar and vanilla in a chilled bowl (I place my mixing bowl in the refrigerator while preparing the biscuits and strawberries) With the wire whisk attachment, whip on medium speed until soft peaks form.

Spoon strawberries on top of cooled but still slightly warm biscuits.
Dollop over biscuit and strawberries.


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