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Title: Strawberry Shortcake
Yield: 4 Servings

Ingredients

           BISCUITS:
    3/4 c  white flour
    1/4 c  cake flour
      2 ts baking powder
    1/4 ts salt
      1 tb granulated sugar
      5 tb butter; chilled
    1/3 c  milk
           FILLING:
      2 pt ripe strawberries
    1/3 c  granulated sugar
      3 tb butter; softened
           TOPPING:
    1/2 c  heavy cream
      2 ts granulated sugar

Instructions

PREPARATION:
For the biscuits, adjust oven rack to middle position and heat oven to
375øF. Sift flours, baking powder, salt, and sugar onto waxed paper and
resift into a bowl. Cut cold butter pieces into dry ingredients using a
fork, wire pastry blender, or metal blade of a food processor until mixture
resembles coarse crumbs. Blend in all but 2 tablespoons of the milk. Mix
just until the dough holds together. Add remaining milk as needed.

Turn dough out onto a lightly floured work surface and gently press it
together. Roll or pat dough into a 1/2 - 3/4 inch-thick round. Cut into 4
biscuits with a floured, 2-inch-round cutter. Do not twist cutter. Put
biscuits on a an unbuttered cookie sheet and refrigerate for 20 minutes.

For filling, rinse and hull berries. Quarter or slice them if they are
large. In bowl, toss strawberries with sugar, and set aside for 15 to 20
minutes.

For topping, in a well chilled bowl, beat cream with sugar until it holds
soft peaks.

COOKING AND SERVING:
Bake biscuits until golden brown, 12 to 15 minutes. Split hot biscuits and
spread cut sides with softened butter. Put bottom halves of biscuits, cut
sides up, on 4 individual dessert plates and distribute half of strawberry
filling evenly over each. Top with remaining biscuit halves, cut side up,
and remaining strawberry filling. Spoon generous dollops of whipped cream
on top of each shortcake and serve immediately.

- - - - - - - - - - - - - - - - - -

NOTES : The American favorite: a sweet, buttery biscuit topped with fresh
strawberries and whipped cream.

A classic Strawberry Shortcake consists of a large, rich and slightly sweet
biscuit, freshly baked and split in half, topped with softened butter,
sugared strawberries and lots of whipped cream.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1436 0 0 0 0 0 0

Contributor: Cook's Magazine May 1988

Preparation Time: 1:00

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