Strawberries 'n Cream Shortcake
Christy Rost
| Ingredients: | |
|---|---|
| 2 | cups flour |
| 1/3 | cup sugar |
| 2 ½ | teaspoons baking powder |
| ½ | teaspoon salt |
| 6 | teaspoons cold unsalted butter |
| ¾ | cup heavy cream |
| 3 | tablespoons milk |
| 1 | teaspoon vanilla |
| 1 | egg |
| 1 | tablespoon water |
| 2 | tablespoons granulated or sparkling sugar |
| 1 | quart strawberries, washed, hulled and sliced |
| 1-2 | tablespoons sugar |
| 1 | cup heavy cream |
Preheat oven to 375 degrees. In a large bowl, stir together flour, sugar, baking powder and salt; set aside. Slice cold butter into 6 pieces; cut into flour mixture with a pastry blender until butter is pea-size.
In a glass measuring cup, stir together the cream, milk and vanilla. Pour all at once into the flour mixture and stir until pastry comes together. Do not overmix.
Form dough into a large round and place on a floured pastry cloth. Roll pastry to 1/ 2-inch thickness; cut with a floured 3-inch biscuit cutter. Place biscuits on a lightly greased cookie sheet.
In a small bowl, whisk together egg and water. Brush tops of biscuits with egg wash and sprinkle with sparkling sugar. Bake at 375 for 12-14 minutes, or until tops of biscuits are golden brown. Remove hot biscuits to a wire rack to cool.
Meanwhile, stir together strawberries and sugar. Cover and place in refrigerator until ready to serve. To serve, split biscuits with a sharp knife. Place lower biscuits on dessert plates and top with strawberries and whipped cream. Top with upper biscuits, placed at an angle, and serve.
Recipe makes approximately 12 shortcakes.
**Round or star-shaped biscuit cutters may be substituted for the heart-shaped cutters.
Category: Cakes