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Strawberry Shortcake Recipe
An old fashioned strawberry shortcake recipe, with fresh strawberries. Strawberry shortcake for dessert makes a wonderful spring and summer treat.
Ingredients:
Strawberry Mixture:
2 pt. strawberries, hulled and sliced
1/2 cups granulated sugar
1/2 tsp, vanilla
For the biscuit:
2 cups all-purpose flour
1 Tbsp. double acting baking powder
1/2 teaspoon salt
3 Tbsp. firmly packed brown sugar
1 stick (1/2 cups) cold unsalted butter, cut into bits
2/3 cups plus 1 tablespoon milk
2 teaspoon granulated sugar
For the strawberry topping:
1 cup heavy cream, well chilled
2 Tbsp. confectioners sugar
Baking Instructions:
3 tablespoon sour cream Making biscuits: in a bowl, sift together the flour, baking powder, and salt. Add brown sugar and butter.
Blend until it resembles coarse meal.
Add milk and stir until it forms a dough. Drop the dough in 8 mounds on a buttered baking sheet, letting the mounds touch to form a ring.
Sprinkle it with granulated sugar and bake the biscuit in a 4250 oven for 20 to 25 minutes or until golden.
Carefully transfer the biscuit
to a rack and cool. Cut the top one-quarter off the entire biscuit ring with a serrated knife. Transfer the bottom to a platter and spoon
the macerated strawberries and the liquid over it.
In a bowl. beat the cream with the confectioners sugar until it just holds a soft peak.
Beat in the sour cream and beat the mixture until it is stiff. (It is best to use a chilled bowl). Top the macerated strawberries with the
cream mixture and the remaining 1/4 of the strawberries and cover the mixture with the biscuit top.
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