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Strawberry Shortcake With Filling

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Ingredients
  All purpose flour 2 Cup (32 tbs)
  Granulated sugar 2 Tablespoon
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Glaze 1⁄2 Cup (8 tbs)
  Milk 1 Teaspoon
  Granulated sugar 1 Teaspoon
For strawberry filling
  Sliced strawberries 2 Cup (32 tbs)
  Sherry 1 Tablespoon
  Whipping cream 1 Cup (16 tbs)
  Whole strawberries 8
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Strawberry
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

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