Rich Strawberry Shortcake Recipe
Rich strawberry shortcakes are creamy rich desserts made with fresh strawberries and light cream. Baked to a golden brown and topped with whipped cream the strawberry shotcake is generally served warm.
Ingredients
| Enriched flour | 2 Cup (16 tbs), sifted | |
| Sugar | 2 Tablespoon | |
| Baking powder | 3 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Light cream | 2/3 Cup (16 tbs) | |
| Soft butter or margarine | ||
| Strawberries | 4 Cup (16 tbs), sugared | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
Sift together dry ingredients cut in butter till mixture is like coarse crumbs.
Combine egg and cream; add all at once to dry ingredients, stirring only to moisten.
Big Biscuit Style: Spread dough in greased 8x1 1/2 inch round pan, slightly building up dough around edges.
Bake in very hot oven (450°) 15 to 18 minutes or till golden brown.
Remove from pan to cooling rack; cool about 3 minutes.
With serrated knife, split in 2 layers, lifting top off carefully.
Butter bottom layer.
Spoon berries and whipped cream between layers and over top.
Cut in 6 wedges; serve warm.
Individual Shortcakes:
Turn dough out on floured surface; knead gently 1/2 minute.
Pat or roll dough to 1/2 inch.
Cut 6 biscuits with floured 2 1/2 inch round or fluted cutter.
Bake on ungreased baking sheet in very hot oven (450°) about 10 minutes.
Split short cakes; butter bottom layers.
Fill and top with berries, whipped cream.
Serve warm.
Combine egg and cream; add all at once to dry ingredients, stirring only to moisten.
Big Biscuit Style: Spread dough in greased 8x1 1/2 inch round pan, slightly building up dough around edges.
Bake in very hot oven (450°) 15 to 18 minutes or till golden brown.
Remove from pan to cooling rack; cool about 3 minutes.
With serrated knife, split in 2 layers, lifting top off carefully.
Butter bottom layer.
Spoon berries and whipped cream between layers and over top.
Cut in 6 wedges; serve warm.
Individual Shortcakes:
Turn dough out on floured surface; knead gently 1/2 minute.
Pat or roll dough to 1/2 inch.
Cut 6 biscuits with floured 2 1/2 inch round or fluted cutter.
Bake on ungreased baking sheet in very hot oven (450°) about 10 minutes.
Split short cakes; butter bottom layers.
Fill and top with berries, whipped cream.
Serve warm.
Chef
