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Title: Strawberry Shortcake With Bakewell Cream Biscuits
Yield: 12 Servings

Ingredients

           === FILLING ===
      2 qt Fresh strawberries
    1/2 c  Sugar
           === BAKEWELL CREAM BISCUITS
           -===
      4 c  Unbleached all-purpose flour
      4 ts Bakewell Cream; see * Note
      2 ts Baking soda
    1/2 ts Salt
      5 tb Sugar
    1/2 c  Shortening
  1 1/2 c  Cold buttermilk; plus
      2 tb Cold buttermilk
           === FINISHING ===
  1 1/2 c  Heavy cream
      1 ts Vanilla extract

Instructions

* Note: Available through mail order outside Maine, Bakewell Cream can be
ordered from:
Bakewell Cream and The Apple Ledge Company RFD 2
Box 6640 East Holden, ME 04429 - 207-942-5532

Rinse and hull the strawberries and then cut them in halves. Combine the
strawberries and sugar in a mixing bowl and let sit in the refrigerator for
1 hour.
Preheat the oven to 475 degrees. Sift together the flour, Bakewell Cream,
baking soda, salt, and 3 tablespoons of the sugar. Cut the shortening into
the dry ingredients with a pastry cutter until the mixture resembles
coarse meal. Add the 1 1/2 cups buttermilk and stir quickly with a fork to
blend into a sticky dough. Turn out on a floured board and knead 5 or 6
times until smooth.
Roll out or pat the biscuit dough to a thickness of 1/2 to 3/4 of an inch.
Cut into rounds with a 3-inch biscuit cutter and arrange the biscuits 1
inch apart on a lightly greased baking sheet. Brush the tops of the
biscuits lightly with the remaining 2 tablespoons buttermilk and sprinkle
with the remaining 2 tablespoons sugar. Bake the biscuits until puffed
high and colored light golden brown, a scant 5 to 7 minutes. Let cool.
To assemble the shortcakes, whip the cream with the vanilla until it forms
soft peaks. Split each biscuit in half horizontally and lavish some
strawberries over the bottom of the biscuit. Top with a generous dollop of
whipped cream and then the other half of the biscuit. Serve and consume
at once. This recipe serves 12.

Comments: Strawberry Shortcake is a quintessential Down East summer
dessert. Mainers like to make their shortcake with Bakewell Cream as the
leavening agent.

Recipe Source:
SALTWATER SEASONINGS by Sarah Leah Chase and Jonathan Chase (c) 1992
Little, Brown & Company, Boston, MA - 187 pages - $27.95
As reprinted in the May/Jun, 1993 issue of Cookbook Digest

Formatted for MasterCook by - MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com

01-12-1996

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Contributor: Sarah Leah Chase and Jonathan Chase

Preparation Time: 0:00

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