Strawberry Shortcake
It's that time of year again -- strawberry season ! Our strawberry patch is once again in full swing, every evening we bring in a basket or two. I am once again freezing what we don´t eat fresh, for jams and jellies. Yesterday however, the little voices inside my head, told me to make strawberry shortcake. I am so glad I listened to the voices ! These were amazing, sweet strawberries and cream sandwiched between melt-in-you-mouth shortcake biscuits. So delicious, they taste like summer on a plate! Very easy to make, and that´s a good thing because they vanish quickly !
2 cups flour
1 Tablespoon baking powder
1/2 tea salt
2 Tablespoon sugar
1/3 cup cold butter
3/4 cup milk
whipped cream
sliced strawberries with a bit of sugar ( to your taste )
Sift the dry ingredients together, and then cut in the butter until it looks like coarse crumbs. Stir in milk lightly with a fork (or your mixer) until the dough pulls away from the bowl. Flour your work surface and roll the dough out to about 3/4 inch thick. Cut out with a round biscuit cutter or the bottom of a glass. Bake on a cookie sheet lined with parchment paper at 200//450 degrees for 11-14 minutes until the top is just barely barely starting to get a little color. They are supposed to be very pale, almost white.
When the biscuits have cooled, split them in half and layer with sliced strawberries mixed with a little sugar to help them get juicy and whipped cream. Don’t put them together until right before you are going to eat them.
*** try not to twist the cutter/ cup around, make a nice clean cut, when you twist it around, it actually makes your little cakes flat.
*** I got about 10 little cakes, because I used a large cutter
2 cups flour
1 Tablespoon baking powder
1/2 tea salt
2 Tablespoon sugar
1/3 cup cold butter
3/4 cup milk
whipped cream
sliced strawberries with a bit of sugar ( to your taste )
Sift the dry ingredients together, and then cut in the butter until it looks like coarse crumbs. Stir in milk lightly with a fork (or your mixer) until the dough pulls away from the bowl. Flour your work surface and roll the dough out to about 3/4 inch thick. Cut out with a round biscuit cutter or the bottom of a glass. Bake on a cookie sheet lined with parchment paper at 200//450 degrees for 11-14 minutes until the top is just barely barely starting to get a little color. They are supposed to be very pale, almost white.
When the biscuits have cooled, split them in half and layer with sliced strawberries mixed with a little sugar to help them get juicy and whipped cream. Don’t put them together until right before you are going to eat them.
*** try not to twist the cutter/ cup around, make a nice clean cut, when you twist it around, it actually makes your little cakes flat.
*** I got about 10 little cakes, because I used a large cutter
Miam... I think I'll try these when the strawberries are here, in a week or two hopefully, here in Québec. Thanks for the recipe, it looks wonderful! : )
ReplyDeleteLouise, Canada