Yum!
Anyone that knows me well, knows I love strawberries. I brought this to a potluck a few weeks ago and it was well-received.
This strawberry shortcake recipe has been adapted from a strawberry dessert recipe known since the early 1900’s.
Ingredients:
2 cups flour
3/4 cup milk
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
6 tablespoons butter or margarine
1 quart fresh strawberries
1/3 cup sugar
1 1/2 cups whipping cream
Strawberries:
Prepare strawberries an hour or two before serving. Rinse the strawberries under cold water; drain well. Slice the strawberries in halves; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour.
Shortcake:
Preheat the oven to 425 degrees Fahrenheit. Set rack at center level.
Use a large bowl to combine flour, sugar, baking powder and salt. Mix thoroughly. Cut butter into small pieces and work in with a pastry blender. Make a well in the center. Stir in milk. Mix just until dough is moist. Let dough stand for a minute. Divide the dough amongst 8 muffin cups, sprayed with cooking spray. Bake for 10 to 15 minutes, until risen and golden brown. Test with a toothpick inserted in the center of one of the biscuits. If it comes out with dough clinging to it, lower the heat to 350° and bake about 5 more minutes. Remove from the oven. Let cool a bit, and then pop the shortcakes out of their individual holders and plate.
For the whipping cream, I highly recommend a whipping cream dispenser like the one shown here: http://www.isinorthamerica.com/consumer/products/creative-whip/en/ it saves time and energy. You simply pour the whipping cream into the canister and it whips it as it dispenses it.
Top each biscuit with strawberries and whipped cream. Serves 8.
