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STRAWBERRY SHORTCAKE Recipe

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This recipe for STRAWBERRY SHORTCAKE is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Biscuits:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 teaspoon cinnamon
1 stick butter, chilled
2/3 to 3/4 cup of half and half

Filling:
1 quart strawberries and 1/3 cup sugar

Topping:
1 1/2 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla
Directions:
Directions:
Rinse, hull and slice berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for 1 hour. Whip the cream until it holds a soft peak. Cover and refrigerate until ready to serve.

Preheat the oven to 425º. Set rack at center level.

In a food processor combine the flour, baking powder, salt, cinnamon and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the 1/2 & 1/2, just until dough is moist. Don't overwork. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it holds together and is less sticky.

Gently pat dough into a 6-x12-inch rectangle about 3/4-inch thick and cut into 8 3-inch biscuits with a floured round cutter. Transfer to a buttered, foil-lined cookie sheet. Brush with a little 1/2 & 1/2 and sprinkle tops with sugar. Bake for 10 to 15 minutes until risen and golden brown. Remove to a platter,split each biscuit with knife, layer with strawberries and top with whipping cream.
Number Of Servings:
Number Of Servings:
8

 

 

 

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