Homemade Strawberry Shortcakes
(8 servings)
Ingredients:
1
qt. Fresh Strawberries, hulled & quartered
¼
cup Sugar
2
cups All-Purpose Flour
1
tbsp. Baking Powder
½
tsp. Salt
3
tbsp. Sugar
8
tbsp. Unsalted Butter, cold & diced
1
cup Half & Half, divided
8
tsp. Sugar
Sweetened
Whipped Cream
Directions:
In
a medium mixing bowl, toss the strawberries and ¼ cup sugar. Refrigerate for at least 1 hour. While strawberries are cooling, combine flour,
baking powder, salt and 3 tsp. sugar in a food processor by pulsing at few
times. Add diced cold butter to mixture
and pulse until course meal is formed.
Turn mixture out into a large mixing bowl and make a well in
center. Pour 2/3 cup of half & half
and gently mix with a rubber spatula.
Don’t over mix. Turn dough out
onto a flour surface and fold over a couple of times until dough holds
together. Pat or roll dough out to a ¾ inch
thickness roughly 6 inches by 12 inches.
Cut into 8 squares by slicing in half lengthwise and then each half into
quarters. Place the 8 shortcakes on
parchment paper lined baking sheet.
Brush the tops with the remaining 1/3 cup of half & half. Sprinkle 1 tsp. of sugar on each. Then place in a pre-heated 400 degree oven
for 12 to 15 minutes or until the shortcakes have risen and are a light golden
brown. Remove from oven and place on a
wire rack to cool slightly. When ready
to serve, slice shortcakes in half, top bottom half with strawberry mixture
followed by whipped cream and the top half of shortcake and serve.
Note: To enhance the
strawberries, you might want to add 2 tbsp. of Grand Marnier Liqueur to them
with the sugar before refrigerating.
Ideas for Future Efforts
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