"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Haggis Farms Strawberry Shortcake Recipe

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This recipe for Haggis Farms Strawberry Shortcake, by , is from A Cookbook for Erin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Von-Nevius
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Biscuits:
3 cups unbleached white flour
1/3 cup white sugar
4 tsp baking powder
3/4 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp cloves
1 cup sweet butter
2/3 cup heavy cream
1 large egg

Berries:
3 cups sliced fresh strawberries
2 T. white sugar
1/4 cup Grand Marnier liqueur
Lemon curd

Directions:
Directions:
Preheat oven to 350.
In a large bowl, mix flour, sugar, baking powder, cream of tartar and spices. Cut in butter until well incorporated and mixture resembles a coarse meal. Mix cream and egg in a small bowl and then add to dry mix. Mix gently and do not overmix. Turn dough out onto a lightly floured surface, roll into a 1" disk, cut with cutter or knife and place on baking sheet. Bake for 20 minutes, or until golden brown.

For berry mixture: Stir sugar and liqueur together until sugar dissolve. Stir liqueur into berries and let sit at room temperature for at least 30 minutes.

To assemble: Split biscuits in half when warm or after they have cooled. Spread a thin layer of lemon curd over bottom biscuit, top with berries and top biscuit. Add more berries on top and top with freshly whipped cream and if desired, a thin slice of lemon.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes total time
Personal Notes:
Personal Notes:
You may wish to add 1/4 tsp of lemon extract to the biscuit mixture or I prefer to add the zest of one lemon to the berries and liqueur mixture.

 

 

 

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