SHORTCAKES

By baderr

Can prepare shortcakes ahead but cool completely and store airtight at room temperature.

Ingredients

• SHORTCAKES:
• 1 1/2 cups flour
• 4 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/3 cup butter, in chunks
• 3/4 cup cream
• FRUIT:
• 1 quart strawberries
• 2 tablespoons sugar
• TOPPING:
• 3/4 cup cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla

Details

Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

In a bowl, mix flour, 4 tablespoons sugar, baking powder, and salt.

Add butter and cut in with pastry blender or rub in with your fingers until fine crumbs form.

Add 3/4 cream and stir with fork until dough holds together.

On a lightly floured surface, knead dough just until smooth, 3 or 4 turns.

Coat board with more flour and roll dough into a 4- by 8-inch rectangle, cut into 6 equal rectangles.

Space rectangles 2 inches apart on a baking sheet and sprinkle evenly with 1 teaspoon of sugar.

Bake in 375 degree regular oven or 350 degree convection oven until shortcakes are deep golden brown, 20-25 minutes.

Let cook on sheet at least 15 minutes.

While shortcakes are baking, gently mix strawberries with 2 tablespoons sugar in one bowl.

In separate bowl, use medium-high speed on mix to whip remaining 3/4 cup cream, 1 tablespoon sugar, and vanilla until mixture holds soft mounds. Cover and chill.

With serrated knife, split cooled shortcakes in half horizontally. Set bottoms (cut side up) on plates, and mound strawberries and whipped cream on bottoms. Set tops (cut side down) on fruit and cream.