Strawberry Shortcake With Filling
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||2 Tablespoon|
|Baking powder||1 Tablespoon|
|Butter||1⁄2 Cup (8 tbs)|
|Glaze||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Teaspoon|
|For strawberry filling|
|Sliced strawberries||2 Cup (32 tbs)|
|Whipping cream||1 Cup (16 tbs)|
In large bowl, combine flour, sugar, baking powder and salt; with pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
With fork, quickly stir in milk; form into ball.
On lightly floured surface, knead dough 8 to 10 times; shape into 8-inch (20 cm) round about 1/2 inch (1 cm) thick.
Place on nonstick baking sheet.
GLAZE: Brush dough with milk; sprinkle with sugar.
Bake in 425°F (220°C) oven for 15 to 18 minutes or until golden.
STRAWBERRY FILLING: Meanwhile, in small bowl, gently stir together strawberries, sugar and sherry; let stand for about 20 minutes or until juicy.
Split warm biscuit in half; place bottom on serving plate.
Spoon berries over top, reserving juice; place biscuit top on strawberries.
Whip cream; sweeten with more sugar if desired.
Spoon onto biscuit top; drizzle with reserved juice.
Garnish with whole strawberries.