Fresh Strawberry Shortcake
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Ingredients:
- 4 pint strawberries (, hulled, sliced and divided)
- 1 teaspoon vanilla
- 1 cup cream (heavy )
- 1 teaspoon rosewater (, optional *)
- 1/2 cup strawberry ( sauce)
- 3/4 cup powdered sugar
- 2 teaspoon juice (fresh lemon )
- 2 cup flour (all purpose )
- 3 tablespoon sugar ( plus some for sweetening berries)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (unsalted chilled and cut into pieces)
- 2/3 cup milk
- 1 teaspoon vanilla
- 1 cup cream (heavy )
- 1 teaspoon rosewater (, optional *)
- 1/2 cup strawberry ( sauce)
- 3/4 cup powdered sugar
- 2 teaspoon juice (fresh lemon )
- 2 cup flour (all purpose )
- 3 tablespoon sugar ( plus some for sweetening berries)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (unsalted chilled and cut into pieces)
- 2/3 cup milk
*NOTE* Rosewater is available at most supermarkets in the condiment section. It is also available where liquor is sold. If unavailable, substitute with vanilla or another favorite flavoring extract. *Note* strawberry sauce is included in this recipe. Place half of the strawberries in a bowl and sweeten with sugar to taste. Set aside. To make the strawberry sauce. Combine the remaining strawberries, powdered sugar and lemon juice in a food processor. Puree until smooth. Set aside for 30 minutes. Makes about 2 2/3 cups. Preheat oven to 425°F. In a large bowl, stir together the flour, 2 tablespoons sugar, baking powder and salt. Add the butter and cut it in with a pastry blender until the mixture resembles coarse crumbs. Do not over mix. The bits of butter should still be cool to the touch. Combine the milk and vanilla, and stir into the flour mixture until a dough begins to form. dust your hands with flour, and loosely gather and squeeze together the dough. Turn it out onto a lightly floured surface. Knead gently two or three times. Pat out the dough to 1 inch thick. Using a biscuit or cookie cutter, 2 1/2 inches in diameter, or a knife, cut out 6 to 8 shortcakes. Place on an ungreased baking sheet. Bake until golden, 10 to 12 minutes. Meanwhile make the summer cream; In a bowl, whip the cream until soft peaks form. Add 1 tablespoon sugar and the rosewater, if using, and continue to whip until stiff peaks just begin to form. Fold 1/2 cup of the strawberry sauce into the whipped cream 1/4 cup at a time, using a rubber spatula to make a swirling pattern. Leave some "ribbons" of sauce visible. Remove the shortcakes from the oven and let cool briefly. Split each warm shortcake in half, spread 1 to 2 tablespoons sauce over the cut sides. spoon the sliced strawberries over the cakes, dividing evenly. Cover with the remaining sauce and top with the summer cream. Serve at once.Yield: 6 to 8 servingsSubmitted by: P. Schwinn
Techniques:
baking
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