Monday, June 4, 2012

Strawberry Shortcakes

Summer is here! Despite the heat, it still feels like back home when you start grilling, having friends over, pool parties and tons of fresh fruit! I absolutely love strawberry shortcake and yet rarely make it. And I mean the home made sweeter biscuit version, not the sponge cakes you find at the store. The strawberries are in abundance in the summer and it's a tore.great way to use some up or take advantage while they are cheaper in the stores. These are super simple to make and you can taste the difference.

Strawberry Shortcakes
Serves: 8
Source: Betty Crocker

2 pints strawberries (4 cups), sliced
1/2 cup sugar
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup firm butter
2/3 cup milk

1. In a large bowl, stir strawberries and 1/2 cup sugar until well mixed. Let stand about 1 hour so strawberries become juicy.

2. Heat oven to 425F.

3. In a medium bowl, mix flour, 1/2 cup sugar, baking powder and salt. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposit directions), until mixture looks like coarse crumbs. Stir in milk justuntil blended. Drop dough by 8 spoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 12-14 minutes or until golden brown. Cool 10 minutes.

5. Cut shortcakes horizontally in half while warm. Fill and top each with strawberries and whipped cream. Enjoy!

Pin It!

No comments:

Post a Comment