How to make hot fudge sauce
German chocolate cake
Brownie meringues (gluten free)
Fresh strawberries are one of Spring’s delights, and strawberry shortcake is one of the most delicious ways to serve them. We bought our strawberries at Stop and Shop, but they will soon be available at farmer’s markets and the like as well.
The best shortcakes are like a rich, sweetened biscuit and are about as easy to make as any other biscuit. The difference is that the ingredients include butter and cream instead of milk and shortening. You can still make the batter in a couple of minutes and bake the shortcake biscuits in 10-12 more minutes.
For the strawberries
- 1 pint fresh strawberries
- 1/2 cup sugar
Cut the green stem tops off the strawberries and slice them into a bowl. Add the sugar and let them stand while you prepare the biscuits.
2 cups sifted flour
2 Tb sugar
2/3 cup light cream
3 tsp baking powder
1/2 tsp salt
1 cup whipping cream
1/2 cup unsalted butter, softened
2 Tb powdered sugar
- Preheat the oven to 450° F.
- Sift together the flour, sugar, baking powder and salt.
- Using a pastry blender or 2 knives cut the softened butter into the flour mixture to make pieces the size of small peas.
- Beat the egg into the cream and add to the dry mixture.
- Stir to moisten throughout.
- Place the dough on a floured board and roll out to 1/2 to 3/4 inches thick. It will be somewhat sticky
- Cut the dough into large 3-inch biscuits using a drinking glass or large cookie cutter and lift them carefully onto an ungreased baking sheet. Use a spatula as the dough will be soft.
- Bake 10-12 minutes until the tops of the biscuits are brown. Allow them to cool.
- Beat the whipping cream in an electric mixer and add the powdered sugar.
- Split each biscuit, add strawberries and whipped cream. Close the biscuit and top with more cream and a few strawberry slices.
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