"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Strawberry Shortcake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Strawberry Shortcake, by , is from Edie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edie Ward
Added: Sunday, September 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  


Topping

3 pints fresh strawberries , hulled; 1 pint crushed with potato masher or fork, 2 pints quartered (see illustrations below)
6 tablespoons granulated sugar

Shortcakes

2 cups bleached all-purpose flour , plus more for work surface and biscuit cutter
1/2 teaspoon table salt
1 tablespoon baking powder
3 tablespoons granulated sugar
2 tablespoons granulated sugar for sprinkling
1 stick unsalted butter (8 tablespoons), frozen
1 egg , beaten
1/2 cup half-and-half
1 tablespoon half-and-half
1 egg white , lightly beaten

Whipped Cream

1 cup heavy cream , chilled (preferably pasteurized or pasteurized organic)
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Directions:
Directions:

1. Mix crushed and quartered berries with sugar in medium bowl; set aside while preparing biscuits (or up to 2 hours).
2. Adjust oven rack to lower middle position; heat oven to 425 degrees. Mix flour, salt, baking powder, and 3 tablespoons sugar in medium bowl. Using large holes of box grater, grate butter into dry ingredients. Toss butter with flour to coat. Use pastry cutter to finish cutting butter into flour. Or scoop up coated butter with both hands, then quickly rub butter into dry ingredients with fingertips until most of butter pieces are size of split peas.
3. Mix beaten egg with half-and-half; pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.
4. Pat dough into 9- by 6-inch rectangle, 3/4 inch thick. Flour 2 3/4-inch biscuit cutter; cut 6 dough rounds. Place 1 inch apart on small baking sheet; brush dough tops with egg white and sprinkle with remaining sugar. Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.
5. Chill a deep, 1- to 1 1/2-quart bowl and beaters for a handheld mixer in freezer for at least 20 minutes. Add cream, sugar, and vanilla to chilled bowl; beat until cream is smooth, thick, and nearly doubled in volume.
6. Split each cake crosswise, spoon a portion of berries and then a dollop of whipped cream over each cake bottom. Cap with cake top; serve immediately.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

255W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!