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Recipe

Cosmos Big Banner US Hotstar
Old-Fashioned Strawberry Shortcake

By: Diana Rattray
Region: American
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 8
Time to Prepare: 15 Mins

Ingredients

Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 stick butter, chilled
2/3 to 3/4 cup half and half, milk, or cream
Filling:
1 quart strawberries
1/3 cup sugar
1 1/2 cups whipping cream for topping, or non-dairy whipped topping

Directions

Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.

Preheat the oven to 425 degrees. Set rack at center level.

In a food processor or bowl combine the flour, baking powder, salt, and sugar. Blend well.

Cut butter into about 8 pieces and add to the mixture. Pulse or blend with a pastry cutter or fingertips until the mixture resembles coarse meal. It should still have a few pea-size chunks of butter left in the mixture.

Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough rest in the bowl for a minute.

Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.

Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Or make smaller (2 or 2 1/2-inch) biscuits if you would like a few more servings.

Arrange the biscuits on a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired.

Bake for 10 to 15 minutes, until risen and golden brown.

Remove to a platter and split each biscuit horizontally with a serrated knife.

Butter the hot biscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries.

Serve with whipped cream for topping.

Comments

This is a delicious spring dessert to make for a weekend treat or special occasion. The recipe calls for 3-inch biscuits, but they could be made smaller for more servings.

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