Strawberry Shortcake
This is an impressive dessert that even young children can prepare. It doesn't require
complicated kitchen equipment or techniques, and it takes very little time. You can prepare individual
servings or one large shortcake. If you don't want to whip your own cream, just use
whipped cream from a can, but please don't substitute artificial creamers because the
taste is really inferior.
Ingredients
- Strawberries
- Shortcake
- Whipped Cream
Strawberries
About an hour before serving, clean 4 pounds (about 16 cups) of fresh
strawberries. Slice the berries, and sprinkle with about 1/2 cup of
granulated sugar. Mix, and allow to sit at room temperature.
Shortcake
- 2 cups all-purpose flour
- 4 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup granulated sugar
- 4 ounces cold butter, cut into 1 inch pieces
- 1 large egg
- 1/3 cup cold milk
- 2-3 T. ice water
Adjust oven rack to middle of oven and preheat to 450°F. Spray
two 8-inch layer pans with non-stick spray.
Put all dry ingredients in work bowl of a food processor (fitted with the metal blade) or a large mixing bowl.
Process or work with your fingers until the butter is
the texture of coarse crumbs. Add the egg, milk, and ice water. Mix well until
dough forms a ball on blade (30-45 seconds only), or stir with a large spoon until the
mixture forms a loose mass. Spread the dough in the two
prepared pans (these are very thin layers). Bake 10-12 minutes until just
golden. Remove to cool.
If you prefer individual shortcakes, drop 3" circular portions of dough on a
greased cookie sheet, separated by 1". Bake as for single shortcakes.
Whipped Cream
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1-2 tsp. pure vanilla extract
Chill the mixing bowl and beaters. Put all the ingredients into bowl, and
whip until cream just barely holds its shape.
Assembly
On a large, attractive plate, place one layer of shortcake, rough side down.
Cover with half of berries, then the other layer (rough side up). Put half
of the remaining berries on top, then spoon on the whipped cream. Decorate the
top of the whipped cream with the remaining berries and juice, and serve
immediately. Serves 8.