All About Shortcakes
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
58
Spice
54
Sweetness
37
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Sugar1 tbsp
Baking Powder1 tsp
Salt1 large
Egg1 cup
Heavy Whipping Cream1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 400 degrees and set a rack in the middle level
2
For a large shortcake, butter an 8-inch round pan and line the bottom with a disk of parchment or wax paper, cut to fit
3
For individual shortcakes, line a cookie sheet with parchment or foil
4
For the dough, combine dry ingredients in a mixing bowl and stir well to mix
5
Add butter and rub in finely with fingertips, until mixture resembles coarse meal
6
Beat together egg and cream and stir into flour and butter mixture to make a soft dough
7
For large shortcake, spread the dough evenly in the prepared pan
8
For individual shortcakes, place dough on a floured surface and fold over on itself 3 or 4 times
9
Pat out dough about 1/2-inch thick
10
Cut out individual biscuits with a 2 2/3-inch cutter
11
Sprinkle top(s) of shortcake(s) with sugar
12
Bake about 25 minutes for large one, or until a knife or skewer inserted in center emerges clean
13
Bake individuals about 15 minutes
14
Cool the biscuit(s) on a rack
15
For the whipped cream, combine all ingredients and whip by hand or by machine until cream holds soft peaks
16
Set aside refrigerated until needed
17
To assemble shortcake(s) split biscuit(s) horizontally and place large one on a platter and individual ones on dessert plates
18
Spoon filling on bottom of large shortcake or divide among bottoms on individual ones
19
Top with whipped cream and biscuit top(s)