Old Fashioned Strawberry Shortcakes
Source of Recipe
Recipes Lost and Found
List of Ingredients
Biscuits:
2 c. all-purpose flour
1 T. baking powder
1/2 tsp. salt
3 T. sugar
1 stick butter, chilled
2/3-3/4 c. half and half, milk or cream
Filling:
1 quart strawberries
1/3 c. sugar
1 1/2 c. whipping cream for topping OR non-dairy whipped topping
Recipe
Rinse berries under cold water; drain well. Hull and slice berries; place in
a bowl. Sprinkle with the sugar; cover and let stand at room temperature for
about 1 hour. Whip the cream (sweeten with 2-3 tablespoons sugar, if
desired) until it holds a soft peak. Cover and refrigerate until ready to
serve.
Preheat oven to 425 degrees. Set rack at center level.
In a food processor (you can use a pastry cutter or fingertips) combine
flour, baking powder, salt and sugar and pulse to mix. Cut butter into about
8 pieces and add to the mixture. Pulse until mixture resembles coarse meal.
Transfer
mixture to a large bowl and make a well in the center. With a fork, stir in
cream or milk, just until dough is moist. (Be very careful not to overwork -
it doesn't have to hold together well at this point.) Let the dough stand
for a minute. Lightly flour the work surface and turn the dough out onto it.
Knead 2-3 times, until dough is holding together and is less sticky.
Gently pat the dough into a 6-by-12-inch rectangle about 3/4-inch thick and
cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a
buttered foil-lined cookie sheet. Brush on a little milk or cream and
sprinkle tops
with some sugar, if desired. Bake for 10-15 minutes, until risen and golden
brown. Remove to a platter and split each biscuit horizontally with a
serrated knife. Butter the hot biscuits then top with about 1/3 cup berry
mixture.
Replace the tops and top with 1 tablespoon or so of berries. Serve with
whipped cream for topping. Serves 8.
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