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Friday, June 28, 2013

Strawberry Shortcake Recipe


 Dear readers, to my despair, the orchard that I go to did not have strawberries this year.  But I know that strawberry shortcake is an all-time favorite in the U.S.  Especially in the summertime.  I got this recipe from a book called: Perfect Fruit Desserts by Anne Willan.  I used the recipe for the biscuit, I did use the cream recipe, however it did not come out correctly because my heavy cream was frozen, therefore I will not share the cream recipe.  The biscuit recipe is truly wonderful as long as you don't over mix the dough.  I garnished the shortcakes with strawberry fans, you can garnish however you please.  These strawberry shortcakes are best eaten the day of.  Happy eating!



Strawberry Shorcakes
Preheat oven to 425 degrees Fahrenheit
Bake for 12-15 minutes
Serves: 6-8 

Ingredients:
1/4 cup cold unsalted butter (cut in cubes)
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
3/4 cup heavy cream
1 1/2 pint strawberries (sliced)
whipped cream

Preheat the oven to 425 and butter the baking sheet.  In a large bowl, add the dry ingredients:flour, sugar, baking powder, and salt, mix them well.  Make a well in the center and add the pieces of butter.  Cut the butter into the flour mixture using 2 knives.  Rub the mixture with your fingertips to create fine crumbs.  Make another well in the center and pour the heavy cream, adding more if the mixture seems dry, toss with a fork or metal spatula to form larger crumbs.  Make sure not to over-mix otherwise the biscuits will come out heavy.  Press the crumbs together to form a somewhat rough dough.  Turn dough onto a floured kneading surface for a few seconds, the dough should stay a bit rough.  Role out 1/2 inch thick dough and cut with a round cookie cutter, place onto the greased baking sheet(evenly spacing the rounds).  Bake for 12-15 min or until lightly brown.  Let the biscuits cool.  Once cooled, cut the biscuit in half horizontally, be very careful.  Spoon the sliced strawberries on the bottom half of the biscuit and pile on whipped cream.  Top with other half of biscuit (lid half).  Serve right away.

Notes:
You can garnish with strawberry fans
Best served right away
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This recipe does not belong to me
Recipe source-Perfect Fruit Desserts by Anne Willan

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