Individual Strawberry Shortcakes Recipe
This recipe of Individual Strawberry Shortcakes was picked up by me from a gourmet magazine, I twisted it a little bit to meet my taste here I am, sharing my version with you. Fruits is the most important ingredient in Individual Strawberry Shortcakes. A yummy Dessert dish that I recommend to my friends is this recipe of Individual Strawberry Shortcakes. You will definitely come back and thank me for sharing this Individual Strawberry Shortcakes recipe.
Ingredients
Strawberry Mixture
4 cups fresh strawberries, washed, hulled and sliced
2 tablespoons granulated sugar
Shortcake Biscuits
1 3/4 cups all purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt (optional)
1/4 cup CRISCO® Shortening
2/3 cup milk
Topping
1 cup plain nonfat yogurt
3 tablespoons brown sugar
1/2 teaspoon vanilla
Directions
For Strawberry Mixture, combine strawberries and granulated sugar.
Cover and refrigerate.
Heat oven to 450°F.
For Shortcake Biscuits, combine flour, granulated sugar, baking powder and salt in bowl.
Cut in Crisco® with pastry blender (or 2 knives) until mixture forms coarse crumbs.
Add milk.
Stir until dry ingredients are just moistened.
Place on floured surface.
Knead gently with fingertips 8 to 10 times.
Pat or roll into 9-inch circle about 1/2 inch thick.
Cut with 2 1/2 inch round biscuit cutter.
Press dough scraps into ball and flatten again.
Cut out a total of 10 biscuits.
Place on ungreased baking sheet.
Bake 12 minutes or until tops are golden brown.
For Topping, combine yogurt, brown sugar and vanilla.
Stir gently until smooth.
To assemble, split warm or cooled biscuits in half crosswise.
Spoon about 1/4 cup fruit over bottoms of biscuits.
Add tops.
Spoon yogurt sauce over tops.
Add another spoonful of fruit or top with strawberry fans, if desired.
Cover and refrigerate.
Heat oven to 450°F.
For Shortcake Biscuits, combine flour, granulated sugar, baking powder and salt in bowl.
Cut in Crisco® with pastry blender (or 2 knives) until mixture forms coarse crumbs.
Add milk.
Stir until dry ingredients are just moistened.
Place on floured surface.
Knead gently with fingertips 8 to 10 times.
Pat or roll into 9-inch circle about 1/2 inch thick.
Cut with 2 1/2 inch round biscuit cutter.
Press dough scraps into ball and flatten again.
Cut out a total of 10 biscuits.
Place on ungreased baking sheet.
Bake 12 minutes or until tops are golden brown.
For Topping, combine yogurt, brown sugar and vanilla.
Stir gently until smooth.
To assemble, split warm or cooled biscuits in half crosswise.
Spoon about 1/4 cup fruit over bottoms of biscuits.
Add tops.
Spoon yogurt sauce over tops.
Add another spoonful of fruit or top with strawberry fans, if desired.
