"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Strawberry Shortcakes Recipe

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This recipe for Strawberry Shortcakes, by , is from Our Family Food Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pebbles Wasilewski
Added: Sunday, January 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups all purpose flour
2/3 cup sugar
1 tbs baking powder
3 tbs unsweetened cocoa powder
1/4 tsp salt
3/4 cup light cream or half and half
1 pin strawberries, sliced
nondairy whipped topping

Directions:
Directions:
Make ahead: Bake the shortcakes 1 or 2 days ahead, cool completely, then wrap in plastic wrap and store at room temperature.
preheat oven to 425F. Combine flour, sugar, baking powder, cocoa and salt in a bowl. Gradually add cream, mixing with a wooden spoon until mixture clings together. Lightly grease a baking sheet or spray with cooking spray. Knead dough on a lightly floured surface for about 1 minute. pat dough into a 3/7 inch thick rectangle. Cut pastry dough into 6 rounds using a 2 3/4 inch biscuit cutter. Arrange dough rounds on prepared baking sheet. Bake for about 15 minutes. Place on a wire rack to cool. split shortcakes in half. Top 6 of the halves with strawberries and whipped topping; replace tops. Top with more whipped topping and strawberries.

 

 

 

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