E-mail Me
RSS Feed
Sunday March 07, 2010
delightful strawberry shortcake
Strawberry ShortcakeRecipe 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.
The Biscuits:
- 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.
Ahhhh making me so so hungry!! I usually always choose chocolate cake for my homemade birthday cake, I think this year is going to be much much different!!
Change is good. My choice for years was German Chocolate Cake - pretty decadent right?
Now you really need to try a different take on this, what you call a biscuit is a scone on the other side of the pond (biscuits to us are what you call cookies) - instead of strawberries, use a good quality strawberry jam (you call it jelly on that side of the pond) and a dollup of clotted cream. Check out http://en.wikipedia.org/wiki/Clotted_cream for more info and even a photo of what we call a Cream Tea, far superior to what you call a Strawberry Shortcake. Enjoy if you can get the right stuff ;-)
Hello Falconcy - nice to hear from you. So what's in a name? I think you are speaking of two different sweets here. Now of course you called candy "sweets" so I will rephrase that.... two different delicacies. I LOVE British scones with jam and clotted cream. Just divine. We have a some wonderful places here in New York that serve high tea, and I've been fortunate to experience this in London many times. However, strawberry shortcake is exactly as its described here. For Americans, its a tradition, the same way scones, jam and clotted cream is tradition to your country. To me, both are wonderful, but different. But, if you've ever made this from scratch, please send us the recipe and a photo and I'll be happy to share this on Seduction Meals. ; )
I wanna say that i´m loving your blog, cause u have a lot of sinfully and easy to read posts, also for persons like me, who are living in italy. thanks and keep rolling
Thank you! Italy is one of my FAVORITE places in the world and the food!..... divine!
Type the characters you see in the picture above.