Strawberry Shortcake
When Beth Anderson first made Strawberry Shortcake for us, I knew that I'd never look at any other shortcake recipes. If there's a better one, I'll never know.
- 2 cups flour
- 2 Tbsp. sugar
- 3 tsp. [1 Tbsp.] baking powder
- 1/2 tsp. salt
- 1 egg, beaten
- 2/3 cup light cream
- strawberries, sliced and sugared
- butter, soft
- heavy cream, whipped
- whole strawberries
- Preheat the oven to 450°.
- Mix the dry ingredients and cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
- Combine the egg and cream and add all at once, stirring only to moisten.
- Turn the dough out on a floured surface and knead gently for 30 seconds. Pat the dough to 1/2" thickness and cut 3" rounds with a cookie cutter or knife; appearance is not important.
- Bake on an ungreased cookie sheet for 10 minutes.
- Split and butter the shortcakes and arrange in layers": 1/2 shortcake, berries, whipped cream, 1/2 shortcake, berries, whipped cream, whole strawberry.
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