Sunday, June 7, 2009

Strawberry Shortcakes

I tried a new recipe for shortcakes, requiring frozen butter. I also made individual cakes instead of in a 9" cake pan. It got good reviews, but when doesn't the combination of fresh strawberries, whip cream and cake? I'll have to do a side by side taste test some day to figure out which recipe is better.
  • 2 c flour
  • 1/2 t salt
  • 1 T powder
  • 3 T sugar
  • 1/2 c butter, frozen
  • 1 egg, beaten
  • 1/2 c milk
  • 1 c heavy cream
  • 1 T sugar
  • 1 t vanilla
  • 18 oz fresh strawberries
  • optional: sugar
  1. Mix dry ingredients.
  2. Grate 2 T butter coarsely. Toss. Repeat.
  3. Combine egg and milk. Pour in. Toss with fork to form large clumps.
  4. Lightly press into ball. Add t more of milk if won't come together.
  5. Divide into 6 pieces (approx 3x3 inches, or rounded). Place 1 inch apart on lightly greased cookie sheet.
  6. Sprinkle with 1/2 T sugar.
  7. Bake 425F 12-14 minutes or until light brown.
  8. Cool to warm 5-10 minutes.
  9. Whip cream. Add sugar and vanilla. Whip to completion.
  10. Wash, hull, and lightly mash strawberries. Sprinkle with sugar.
  11. Cut cakes in half. Layer strawberries followed by whipped cream. Place cake half on top. Top with whipped cream and strawberries.
  12. Serve immediately or chill.

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