Homemade Strawberry Shortcakes
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
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____________________________________________