Real Southern Shortcake
Source of Recipe
Internet
List of Ingredients
2 cups self-rising flour *
2 tablespoons sugar
6 tablespoons butter
3/4 cup milk
6 cups sliced fresh fruit and/or berries, sweetened to taste
Preheat oven to 450. Lightly grease a baking sheet. In a medium mixing bowl, combine flour and sugar; mix well. Cut butter into flour with pastry blender or two knives until mixture is crumbly. Add milk and stir with a fork just until dough leaves sides of the bowl. Turn dough out onto lightly floured board or pastry cloth; knead gently just until smooth, about five to seven times. Roll out to 1/2-inch thickness. Cut with a floured biscuit cutter into rounds, or cut into squares with a knife. Place on prepared baking sheet about 1 inch apart. Bake for 10 to 12 minutes or until golden brown. Brush tops with melted butter.
Whipped Cream
1 cup cold heavy cream
1 tablespoon sugar, optional
1/2 teaspoon vanilla extract, optional
Chill a large mixing bowl and beaters in the freezer for about five minutes. Pour cream into chilled bowl. Whip with electric mixer until slightly thickened. Sprinkle sugar and vanilla over cream. Continue to beat just until soft peaks form, being careful not to overwhip. The cream should be smooth and thickened.
Serve shortcakes warm or at room temperature. Split shortcake and butter each side. Fill with fruit. Top with whipped cream. Serves 8.
* If using all-purpose flour, sift 1 tablespoon baking powder and 3/4 teaspoon salt with flour.
Recipe
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