Strawberry shortcake
Strawberry shortcake is one of the best treats on offer. This seasonal treat is always a crowd pleaser.
Ingredients
2 c flour (all purpose, plus some extra for dusting)
1 T baking powder
1⁄2 t salt
5 T sugar
8 T butter (unsalted, chilled and cut into 1/2 inch pieces)
1 egg (large, lightly beaten)
1⁄2 c milk (plus 1 tablespoon)
1 egg white (lightly beaten)
2 q strawberries (fresh)
1 c brown sugar (or to taste)
cream (optional, whipped cream)
Instructions
Strawberries
- Wash and stem strawberries, place them whole into the jar. Pour on some sugar when jar is half full. Continue to fill jar until full.
- Tightly close lid and shake vigorously until the contents have reduced by half.
- Refill jar with strawberries and add sugar, close lid and shake. Repeat until all the strawberries have been used, or there is no more room in the jar.
- Place in fridge and allow to sit for at least 30 minutes before using. Chilling them overnight is preferable.
Shortcake
- Adjust the oven rack to the lower-middle, and heat oven to 425° F.
- Mix the dry ingredients, and only 3 tablespoons of the sugar in a food processor.
- Cut in with the butter using five 1-second pulses. Continue cutting butter until the flour is a pale yellow in color and reminds you of course corn meal. The butter should be no larger than small peas, this could take four more 1-second pulses. Turn out into a large bowl
- Mix the beaten egg and the milk, pour into the flour mix. Use a rubber spatula to combine until large clumps form.
- Turn out onto a flour surface. Knead lightly until it comes together. Pat dough using only the tips of your fingers.
- Form into a 9x6-inch rectangle that is 3/4-inch thick. Be cautious not to overwork the dough. Flour a 2 3/4-inch biscuit cutter, and cut dough into 6 rounds.
- Place these rounds 1 inch apart on a baking. Brush the tops with the egg white and sprinkle with the remaining sugar.
- Bake until the cakes are golden brown in color. This can take 12-14 minutes. Cool.
- Once cooled, arrange strawberries and cream, if using it, on top of the shortcakes.
Total time
45 minutes
Cooking time
15
Preparation time
30
Yield
6 servings
Notes
You will also need one quart canning jar and lid.
Source
moderate, bake
fruit, desserts, snacks
American food recipes
Food in U.S.A.
Food in U.S.A.