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Rich Strawberry Shortcake

sweet.chef's picture
Rich strawberry shortcakes are creamy rich desserts made with fresh strawberries and light cream. Baked to a golden brown and topped with whipped cream the strawberry shotcake is generally served warm.
Ingredients
  Sifted enriched flour 2 Cup (32 tbs)
  Sugar 2 Tablespoon
  Baking powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Light cream 2⁄3 Cup (10.67 tbs)
  Soft butter/Margarine 1 Tablespoon (Adjust Quantity As Needed)
  Sugared sliced strawberries 4 Cup (64 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
Directions

Sift together dry ingredients cut in butter till mixture is like coarse crumbs.
Combine egg and cream; add all at once to dry ingredients, stirring only to moisten.
Big Biscuit Style: Spread dough in greased 8x1 1/2 inch round pan, slightly building up dough around edges.
Bake in very hot oven (450°) 15 to 18 minutes or till golden brown.
Remove from pan to cooling rack; cool about 3 minutes.
With serrated knife, split in 2 layers, lifting top off carefully.
Butter bottom layer.
Spoon berries and whipped cream between layers and over top.
Cut in 6 wedges; serve warm.
Individual Shortcakes:
Turn dough out on floured surface; knead gently 1/2 minute.
Pat or roll dough to 1/2 inch.
Cut 6 biscuits with floured 2 1/2 inch round or fluted cutter.
Bake on ungreased baking sheet in very hot oven (450°) about 10 minutes.
Split short cakes; butter bottom layers.
Fill and top with berries, whipped cream.
Serve warm.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Cake

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