Wednesday, May 26, 2010

Strawberry Short Cake from Scratch...


We have had a ton or ripe, juicy, delicious strawberries around here (thanks to my husband who farms next to the best strawberry grower in town!!!) so we have been making many-a-dish (or dessert!) with our fresh strawberries!!!! Here's a recipe for old fashion shortcake, we served it at a shower, it's prefect for guests and makes about 12-16 cakes which you can leave whole or slice in half.... here's what to do.

Ingredients for Short Bread:
3 cups all purpose flour
1/4 cup white sugar
3 tsp. baking powder
1 cup butter
2/3 cup heavy cream

Ingredients for Whipping Cream:
1/2 pint heavy cream
3 TBSP powdered sugar
1 tsp vanilla

**Don't forget your fresh strawberries!!!

Directions:
Preheat your oven to 350. In a large mixing bowl, combine flour, sugar, and baking powder- stir well. Then add your heavy cream and your cold butter (not melted) you are going to cut your butter into the batter with a knife. Keep mixing and cutting your batter until you feel like it's well combined (you are still going to see nuggets of butter in there, they will melt together with the rest of the dough when you kneed it). I used a plastic thin cutting board, sprinkled with a little flour and turned my dough out onto it. Kneed your dough for about 2-3 minutes, this is where you will really see if coming together. With a large spoon, scoop dollops of dough onto a cookie sheet and bake for 15- 20 minutes until the edges are golden. Immediately after taking them out, remove them from a baking sheet (so they stop cooking) and place them on a rack or wax paper, sprinkling the tops of them with a pinch of sugar.



Next make your whipping cream in a chilled bowl, beat all ingredients together until your whipping cream begins to peak. Cover and chill until serving.

And last, slice up your strawberries. Mine were super sweet so I didn't add any sugar, but I pre-cut them so they could marinate in their own juice for a while. If yours aren't really sweet, add a spoonful of sugar, stir, cover and refrigerate until serving. Unfortunately I totally spaced and forgot to capture a picture of the finished product, but it looked similar to this to give you an idea!

2 comments:

ccdean said...

I look forward to trying this. I usually just use Bisquick with a little added sugar and butter.

Gina said...

I've tried your recipe and it was really delectable! I actually substituted sugar with honey since I found a bee honey jar in my cupboard.