Classic Strawberry Shortcake
|Flour||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Cold heavy cream||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Strawberry sauce||1⁄2 Cup (8 tbs)|
|California strawberries||12 Ounce, stemmed, sliced|
Combine the flour, sugar, baking powder and salt in a bowl and mix well.
Add the cream gradually, stirring gently with a fork just until moistened.
Shape gently into 6 balls and place them 3 inches apart on a parchment-lined baking sheet.
Bake in the center of the oven at 350 degrees for 25 to 30 minutes or until light golden brown.
Cool on the baking sheet.
Beat the whipping cream until stiff peaks form and sweeten with sugar.
Split shortcakes horizontally.
Divide Fresh Strawberry Sauce among 6 dessert plates.
Layer a shortcake bottom, 1/4 cup sliced strawberries and 1/4 cup whipped cream over each plate of sauce.
Cover with shortcake tops.
Spoon the remaining strawberries and whipped cream over the shortcakes.
Garnish with sprigs of mint.