Strawberry shortcakes
Strawberry shortcakes recipe in the cake category
Recipe ingredients:
- 2 pints fresh strawberries
- 1/4 cup granulated sugar or add more sugar to taste
- 2 cups unsifted all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup, 1 stick, butter or margarine, cut into chunks
- 2/3 cup milk
- 1 cup heavy cream, whipped stiff or equivalent amount of Redi-Whip or Cool Whip
Recipe method:
- Thoroughly wash strawberries before hulling. Otherwise juice is lost into the water and berries become water-logged.
- Drain and remove hulls. Thinly slice berries into into a medium bowl.
- Toss with 1/4 cup sugar. Refrigerate. Additional juice will form as strawberries stand.
- Preheat oven to 425 degrees F.
- In a large bowl, combine flour, sugar, baking powder and salt.
- Using a pastry blender or two knives, cut in 1/2 cup butter until mixture resembles coarse cornmeal.
- In center of mixture, make a well. Pour in milk.
- Lightly mix with a fork until the flour mixture is moistened. Dough will be lumpy.
- Turn dough out onto a clean, lightly floured work surface.
- Knead dough 8 to 10 times or until smooth. Do not over work or biscuits will be tough.
- Roll dough to 3/4 inch thick.
- With a floured biscuit cutter, using a straight up and down motion, cut biscuits.
- Lightly press scraps together and re-roll.
- Cut additional biscuits. You should get at least 12 biscuits altogether.
- Place biscuits about 1 inch apart on an ungreased cookie sheet.
- Bake on center rack of oven for 11 to 13 minutes or until tops of biscuits are a light golden color.
- Split biscuits. Place 2 halves, cut side up in 6 dessert dishes.
- Spoon half the strawberries over the biscuits.
- Top strawberries with 2 additional biscuit halves, cut side down.
- Spoon remaining strawberries over the biscuits.
- Garnish each serving with a generous spoonful of whipped cream.
- Serve immediately.
Tags: strawberry, shortcakes, recipe, cake, recipes, cooking