Strawberry Shortcake

Print Recipe
Servings Prep Time
8 30minutes
Cook Time
20minutes
Servings Prep Time
8 30minutes
Cook Time
20minutes
Print Recipe
Servings Prep Time
8 30minutes
Cook Time
20minutes
Servings Prep Time
8 30minutes
Cook Time
20minutes
Ingredients
Servings:
Units:
Instructions
  1. Rest: Toss together sliced berries and 4 tablespoons sugar. Mash a few of the berries with a fork to release juices. Cover and let rest at room temperature.
  2. Whisk: In a large bowl, whisk flour, remaining 2 tablespoons sugar, baking powder and salt.
  3. Cut-in: Use a pastry blender or quick fingers to work in butter until lumps range from crumbs to small peas.
  4. Toss: Drizzle in all but 1 tablespoon cream. Toss with a fork until dough clumps.
  5. Cut: Turn out clumps onto a work surface. Knead a few seconds to get the dough to hold together. Pat into a 2cm-thick square, about 20cm across. Use a heavy knife to cut into eight 10cm by 5cm rectangles.
  6. Bake: Set biscuits on a baking sheet, allowing them some elbow room. Brush tops with the remaining cream. Slide into a 210°C oven and bake until golden brown, about 17 minutes. Don’t fret over their looks; shortcake is no beauty pageant.
  7. Serve: Use a fork to poke biscuits along their perimeters and open, English-muffin style, while still warm. Spoon strawberries and their juices onto bottom halves. Crown with biscuit tops. Lavish with whipped cream. Enjoy.
Whipped Cream
  1. Measure 2 cups heavy cream, ¼ cup sugar and 1 teaspoon vanilla extract into the mixer. Whisk to fluffy peaks. Makes about 4 cups. – Chicago Tribune/McClatchy-Tribune Information Services

Leave a Reply

Your email address will not be published. Required fields are marked *