Sunday March 07, 2010
delightful strawberry shortcake
Recipe Courtesy of King Aurthur Flour
Biscuits: Yield: 9 biscuits.
- 3 1/2 cups (14 7/8 ounces) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup dried buttermilk powder*
- 3 tablespoons sugar
- 1/2 cup (1 stick, 4 ounces) butter or margarine, or1/2 cup shortening
- 2 teaspoons vanilla
- 1 large egg
- 1 cup (8 ounces) milk*
- 2 quarts hulled strawberries
- 1/2 cup sugar
- 2 teaspoons fresh lemon juice
- 1 cup (8 ounces, 1/2 pint ) whipping cream
*Or substitute 1 cup buttermilk for the buttermilk powder and milk.
- Preheat the oven to 425°F.
- Whisk together the dry ingredients, and cut in the cold butter, margarine or shortening.
- Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed.
- Turn the dough out onto a lightly floured surface and knead 4 or 5 times, just until it holds together. Pat the dough out until it's about 1/2 to 3/4 inches thick, and cut it into circles (using a sharp cutter for the highest rising biscuits).
- Place the biscuits onto an ungreased baking sheet, brush the tops with milk or egg white for a shiny surface, sprinkle with sugar if desired, and bake for 10 to 12 minutes, until the tops are golden brown.
- Remove from the oven and cool for 15 minutes before serving.
- Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour.
- Whip the cream until soft peaks form.
- Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on remaining berries and cream.