Strawberry Shortcake

Strawberry Shortcake
slightly adapted from King Arthur Flour
  

SHORTCAKES

3 1/2 cups all-purpose flour
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
3 Tbsp sugar
1/2 cup butter, COLD
2 tsp vanilla
1 egg
1 cup buttermilk (Or my trusty substitute: 1Tbsp lemon juice and enough milk to make 1 cup.)


Pre-heat oven to 425F.

Mix dry ingredients, cut in cold butter. Whisk together wet ingredients and then add them to the dry ingredients, stirring just until the dough begins to come together. You may add a little extra milk if your dough seems too dry. Don't add too much or you'll turn your shortcakes into biscuits.

Turn the dough out onto a pastry mat or floured counter, kneading just until the dough looks ready to press out. About 4 or 5 times.

Gently pat the dough out until it's about 1/2 inch thick. Cut dough into shortcakes with a biscuit cutter. Place shortcakes onto an ungreased cookie sheet (I like to use a pizza pan), so that the edges are touching. Brush the tops with a little milk and sprinkle with a little extra sugar.

Bake 10-12 minutes, until golden brown. Remove from oven and let cool before serving. If you like your shortcakes warm, just wait about 15 minutes. We like ours at room temperature, so I waited a lot longer.

(KAF says you'll get about 9 shortcakes. I think I got about 12.)


TOPPINGS

1/2 pound fresh strawberries
1/2 tsp lemon juice
1 to 2 Tbsp sugar

1 pint heavy whipping cream
1/4 cup powdered sugar


Wash strawberries, remove stems, and cut them into bite sized pieces.

Mix strawberries with about 1/2 teaspoon of lemon juice and 1 to 2 tablespoons of sugar. Refrigerate until ready to use.

Just before serving, place heavy whipping cream into a glass bowl. Beat with a hand blender on high speed until it begins to thicken. At this point, add about 1/4 cup of powdered sugar, continuing to beat until it reaches the thickness you desire.



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