Strawberry Shortcake

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READY IN: 15mins
Recipe by Chef mariajane

A delicious summer dessert with the fresh berries of the season -

Ingredients Nutrition

Directions

  1. Rinse the berries under cold water; drain well. Hull and slice the betties; place ina a bowel.
  2. Sprinkle with sugr; cover and let stand at room temper ature for abotu 1 hour. Whi[ the cream *sweetened with 2 -4r 3 Tbspl. of surar, if desired) until it hold a soft peak. Coer and refrigerate until ready to serve.
  3. Preheat oven to 425°F Set rack at center level.
  4. In a food processor, (you cna use a pastry cutter or finer tips) combine the flour, bakng powder, salt and sugar, pulse to mix.
  5. Cur butter into about 8 pieces and add to the mixrture. Pulse until the mixture resembles coarse meal, but with a few pea-size hunks of butter left in the mixture.
  6. 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.
  7. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand 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.
  8. Gently pat the dough into a 6x12-inch rectangle about 3/4 -inch thick and cut into eight 3-inch biscuits with a floured round cutter.
  9. Transfer to a buttered foil-lined cookie sheet. Brush on a little mik or cream and sprinkle tops with some sugar, if desired.
  10. Bake for 10-15 minutes, until risen and golden brown, Remove to a platter and split each biscuit horizontally with a serrated knife.
  11. 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.

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