Strawberry Shortcakes
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Lemon Juice (fresh)2.5 tbsp
Sugar2 tbsp
Heavy Whipping Cream2 cups
Flour (self-rising)1 tsp
Salt3 cup
MilkDirections:
1
For the shortcakes: 1
2
Preheat the oven to 400°F
3
Grease a baking sheet
4
Combine the flour, sugar and salt in a bowl
5
Add the butter
6
Using a pastry blender or your fingers, rub it into the dry ingredients until mixture resembles a coarse meal
7
Stir in the milk until a very soft dough is formed
8
Do not overwork
9
Drop the dough in 6 equal portions onto the prepared baking sheet
10
Lightly pat the dough into rounds—3 to 3 1/2 inches in diameter—and lightly brush the tops with the cream
11
Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown
12
Cool on a wire rack
13
Preheat the oven to 400°F
14
Grease a baking sheet
15
Combine the flour, sugar and salt in a bowl
16
Add the butter
17
Using a pastry blender or your fingers, rub it into the dry ingredients until mixture resembles a coarse meal
18
Stir in the milk until a very soft dough is formed
19
Do not overwork
20
Drop the dough in 6 equal portions onto the prepared baking sheet
21
Lightly pat the dough into rounds—3 to 3 1/2 inches in diameter—and lightly brush the tops with the cream
22
Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown
23
Cool on a wire rack
24
For the Strawberries: 1
25
Place strawberries in a bowl
26
Sprinkle with lemon juice and sugar, then gently toss with a rubber spatula
27
Let rest for 1 1/2 to 2 hours for juices to develop
28
Just before serving, whip cream with 1 Tbsp sugar until it holds soft peaks
29
To serve, slice off the top third of each shortcake
30
Place the bottoms on 6 dessert plates and top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream
31
Cover with the top
32
Spoon over more berries and juice, then dollop with whipped cream
33
Garnish each with a whole berry and drizzle with any remaining juice
34
Place strawberries in a bowl
35
Sprinkle with lemon juice and sugar, then gently toss with a rubber spatula
36
Let rest for 1 1/2 to 2 hours for juices to develop
37
Just before serving, whip cream with 1 Tbsp sugar until it holds soft peaks
38
To serve, slice off the top third of each shortcake
39
Place the bottoms on 6 dessert plates and top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream
40
Cover with the top
41
Spoon over more berries and juice, then dollop with whipped cream
42
Garnish each with a whole berry and drizzle with any remaining juice