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Mother's Day: Strawberry Shortcakes

Source of Recipe


From "Tom Fitzmorris's New Orleans Food" by Tom Fitzmorris



List of Ingredients



• Shortcakes:
  
• 4 cups self-rising flour
  
• ¾ cup sugar
  
• 1 stick (8 Tbsp) butter, softened
  
• 1¾ cups half-and-half
  
• .
  
• Filling:
  
• 2 cups heavy whipping cream
  
• â…“ cup sugar
  
• 2 pints fresh strawberries, hulled and thinly sliced
  






Instructions



1. Preheat the oven to 475° F.
   Grease a cookie sheet and set aside.
   
   
2. To make the shortcakes:
   Whisk the flour and sugar together in a large bowl. Cut butter into the flour mixture with a wire whisk until the mixture resembles coarse cornmeal. A few small lumps are okay. Add the half-and-half with light strokes of a kitchen fork. Continue lightly blending until the dough leaves the sides of the bowl. Add a little more milk, if necessary, to work all of the dry ingredients into a sticky, thoroughly damp dough.
   
   
3. Spoon out the dough with a large spoon into lumps about 4 inches in diameter and 2 inches high and drop them about 1 inch apart on the prepared cookie sheet. Bake for 10 to 14 minutes, or until light brown on top. Don't look for a dark brown; that indicates overbaking.
   
   
4. To make the filling:
   Whip the cream in a chilled metal bowl until soft peaks form. Add the sugar and continue whipping until no grittiness remains.
   
   
5. Slice the shortcakes in half. Spoon some whipped cream on the bottom half. Add sliced strawberries until they fall off the sides and a little more whipped cream.
   
   Serves 12