Strawberry Shortcake

Strawberry Shortcake

Prep Time: 0

Yield: 8

Strawberry Shortcake

Strawberry Shortcake

Ingredients

  • 1/2 cup butter or shortening
  • 1/2 tsp Salt
  • 3 tsp Baking powder
  • 1/2 cup sugar
  • 2 1/2 cups flour
  • 1/2 cup granulated sugar, or to taste
  • 1 1/2 pints strawberries, hulled and quartered lengthwise and partly mashed
  • 1/4 tsp freshly ground nutmeg
  • 1 egg
  • 1 cup buttermilk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a large bowl combine 1 pint of the strawberries and the 1/2 cup granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp. Add the remaining 1/2 pint of berries. Let the mixture stand at room temperature, stirring occasionally, for 30 minutes.
  3. Mix dry ingredients then cut in the butter or shortening until crumbly. Beat egg together with buttermilk and vanilla. Add liquids to dry ingredients. Mix just until mixed. Pour into a well buttered baking sheet and smooth before placing in oven and bake for 20 minutes.
  4. Serve shortcake once it has cooled a bit and add vanilla ice cream before topping with strawberries for an extra wow when you serve your family.
http://www.culinarycafe.com/2009/08/17/Strawberry-Shortcake/

Strawberry Shortcake

Strawberry Shortcake

Prep Time: 0

Yield: 4

Strawberry Shortcake

Ingredients

  • 1 1/2 pints strawberries, hulled and quartered lengthwise
  • 1/4 cup granulated sugar, or to taste
  • 1/2 cup well chilled heavy cream
  • 3 tablespoons sour cream
  • 1 tablespoon confectioners' sugar, or to taste
  • 1/2 teaspoon vanilla
  • 4 cream biscuits

Instructions

  1. In a large bowl combine 1 pint of the strawberries and the granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp. Add the remaining 1/2 pint of berries. Let the mixture stand at room temperature, stirring occasionally, for 1 hour.

    In a bowl beat the heavy cream with the sour cream and the confectioners' sugar until it holds a soft shape and beat in the vanilla. Split the biscuits horizontally with a fork, arrange the bottom halves on 4 plates, and spoon the strawberry mixture over them. Top the strawberry mixture with some of the whipped cream and arrange the biscuit tops on the cream. Serve the remaining cream separately.
http://www.culinarycafe.com/2009/08/17/Strawberry-Shortcake/