- 8
Ingredients
- SHORTCAKE:
- 1 2/3 C. flour
- 3 1/2 T. sugar
- 1 T. baking powder
- 1/8 tsp. salt
- 6 T. cold unsalted butter, cut into dime-size pieces
- 2/3 C. heavy cream
- 1 egg
- STRAWBERRY MIX:
- 2 pints strawberries - small
- 2 T. sugar
- 1 container whipped cream
Preparation
Step 1
Shortcake:
1. Place flour, salt, baking powder, sugar, and butter in an electric mixer. Mix on a slow speed until the batter has a crumbly texture. Add the cream and the egg while continuing to mix on a slow speed. Mix until well blended. The dough should look a little lumpy.
2. Place dough on a piece of plastic wrap. Cover with a second piece of plastic wrap and push down flat until it is one inch and as round as a pancake. Refrigerate for four to six hours.
3. Cut the dough into eight equal pie-shaped pieces. Place the eight pieces on a greased cookie sheet. Bake at 350°F for 25 minutes. Place each shortcake in an individual bowl on a wire rack to cool.
Strawberry Mix:
4. Stem, wash and drain berries. Put half of them in a blender, add the sugar, and mix on medium speed until liquid. Strain to remove seeds.
5. When ready to serve, place two scoops of vanilla ice cream on top of the shortcake. Cover with whipped cream and the strawberry puree. Garnish with remaining strawberries.