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Giant Strawberry Shortcake




Source of Recipe


Tristin Crawley






List of Ingredients



• 1 3/4 cups flour
  
• 5 Tbsp. sugar
  
• 1/2 tsp. salt
  
• 1 Tbsp. baking powder
  
• 4 Tbsp. butter
  
• 1/4 cup heavy cream
  
• 1/4 cup milk
  
• 3 pints strawberries, stems removed and sliced
  
• Whipped cream for topping
  






Instructions



1. Preheat oven to 350 degrees. In a bowl, blend flour, 3 tablespoons of the sugar, salt, baking powder, and butter until the mixture resembles a coarse meal.
   
2. Add the cream and milk, and mix to form a soft dough.
   
3. Turn the dough out onto a lightly floured surface and roll to a 1/2 inch thickness. Form the dough into one circle 7 inches in diameter or uct out small shortcakes with a 2 inch round cookie cutter.
   
4. Place the round on an ungreased cookie sheet and bake for 12 to 20 minutes (depending on size), or until the cake springs back.
   
5. Remove the shortcake from the cookie sheet onto a wire rack.
   
6. Place the strawberrie in a large bowl and toss with the remaining sugar.
   
7. Let the berries sit, covered, for at least 2 hours, or until a juicy syrup forms in the bowl.
   
8. When you are ready to serve the dessert, slice the shortcake in half and place the bottom half on a plate. Spoon strawberries and some of the syrup over the cake, then top with whipped cream. Place the other half of the shortcake on top of the whipped cream, followed by another layer of whipped cream.