Brown Sugar And Strawberry Shortcake
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Solid shortening/Unsalted butter / margarine||1⁄3 Cup (5.33 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Fresh strawberries||1 Quart (4 Cups)|
|Plain yogurt/Sour cream||1 Cup (16 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
For topping, remove stems from strawberries and cut in half lengthwise.
Place in small bowl and set aside.
Do this step first if you plan to serve shortcake as soon as it is baked because berries need about an hour to develop some juice.
Preheat oven to 400°.
Sift together flour, baking powder, baking soda, sugar, and salt in medium bowl.
Cut in shortening with a fork or pastry blender.
Mix together egg and milk in small bowl; gradually add to flour mixture.
You may not need all the liquid; dough should hold together in a ball.
To make individual shortcakes, pat dough into a rectangle about 3/4-inch thick.
Cut into 6 rounds with knife or cookie cutter, using all the dough.
Place rounds on cookie sheet and bake 10 to 12 minutes or until golden.
Lightly mix together the yogurt and brown sugar.
Cut each cooled shortcake in half.
Place strawberries and some of the yogurt on bottom half.
Replace top half of shortcake and top with remaining strawberries and yogurt.