Strawberry Shortcake For Kids
|Unbleached all purpose flour||2 Cup (32 tbs)|
|Granulated sugar||2 Tablespoon|
|Baking powder||1 Tablespoon|
|Sweet butter||4 Tablespoon, chilled|
|Light cream||1⁄2 Cup (8 tbs)|
|Sweet butter||1 Tablespoon, softened (For Topping)|
|Strawberries||6 Cup (96 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs), chilled|
|Strawberries||12 (For Garnish)|
Preheat oven to 450Â°F.
Sift flour, sugar, salt and baking powder together into a mixing bowl.
Cut in the 4 tablespoons butter until mixture resembles oats.
Pour in cream and mix gently until just blended.
Roll dough out on a floured work surface to a thickness of % inch.
Cut into 3-inch circles with a cookie cutter.
Gather scraps, roll again and cut more rounds; you should have 6 rounds.
Bake shortcakes on a greased baking sheet for about 10 minutes, or until puffed and lightly browned.
Cool the biscuits slightly, split them, and spread softened butter lightly over the cut surfaces.
Set the bottoms on dessert plates; spoon on sliced strawberries, and crown with the tops of the biscuits.
Whip chilled cream, and spoon a dollop onto each shortcake, then garnish with a single perfect strawberry.