Saturday, June 16, 2007

Strawberry time

I know I know, what is a good strawberry shortcake without whipped cream? Well I have no heavy cream and no cool whip in the house. Actually I baked up these shortcakes to take to my in-laws for a Father's Day dessert. They were not sponge cake like but more like a biscuit with a bit of sweetness added. I really enjoyed them and I think everyone else did also. I think a bit of lemon zest would also be a great addition to this shortcake recipe.


3 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter
2/3 cup heavy cream
1 egg, beaten
3 cups sliced fresh strawberries
3 tablespoons white sugar

1) Preheat oven to 350 degrees F (175 degrees C).
2) In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
3) Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
4) Let shortcakes cool before splitting and filling with sugared berries.

My modifications:
* I reduced the amount of cream of tarter to only 1/8 tsp rather than 3/4 tsp.
* I used the food processor to "cut in" the butter, worked wonderful and such a time saver!
* I used 2% milk instead of the heavy cream
* added 1-2 tsp of vanilla extract to the mixture
* Sprinkled top of shortcakes with sugar before baking


Carrie said...

Maybe I can try my new cutter toy out on this recipe. They look good!

Jessica said...

I have been wanting to try making a strawberry shortcake since the weather turned warm! This looks great! (and for shame on the whipped cream LOL :P)

Deborah said...

Nothing says summertime like strawberry shortcake! :)