Strawberry Shortcake
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
42
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.25 cups
Heavy Cream3 tbsps
Sour Cream3 tbsps
Sugar (if desired)1 tsp
Vanilla2 cups
All-Purpose Flour1 tbsp
Double Acting Baking Powder1 tsp
SaltDirections:
1
Yield: 10 biscuits
2
Transfer the biscuits to a rack and let them cool for 5 minutes
3
In a large bowl combine 1 pint of the strawberries and the granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp
4
Add the remaining 1/2 pint of berries
5
Let the mixture stand at room temperature, stirring occasionally, for 1 hour
6
In a bowl beat the heavy cream with the sour cream and the confectioners' sugar until it holds a soft shape and beat in the vanilla
7
Split the biscuits horizontally with a fork, arrange the bottom halves on 4 plates, and spoon the strawberry mixture over them
8
Top the strawberry mixture with some of the whipped cream and arrange the biscuit tops on the cream
9
Serve the remaining cream separately
10
Into a bowl sift together the flour, baking powder, sugar, and salt, add the cream, and stir the mixture until it just forms a dough
11
Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2-inch thick
12
Cut out as many rounds as possible with a 2 1/2-inch round cutter dipped in flour and transfer them to an ungreased baking sheet
13
Gather the scraps, reroll the dough, and cut out more rounds in the same manner until they are 10 in all
14
Brush the tops of the rounds with the milk and bake the biscuits in a preheated 425 degree oven for 15 minutes, or until they are pale golden