Saturday, May 3, 2008

Strawberry Shortcake

Make these. They are yummy.

2 1/2 cups flour
1/2 cups cold, unsalted butter, cut into small pieces
1/3 cup plus 1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
Sweetened Strawberries (below)
Sweetened Whipped Cream (8 oz carton)

Preheat oven to 425 F. In a foods processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.

Turn dough onto a lightly floured surface; with floured hands, gently pat into a 4-by-8-inch rectangle.

Dust a large knife with flour; cut dough into eight squares. Transfer to a baking sheet; sprinkle with remaining tablespoon of sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet.

To serve, split biscuits with a serrated knife; layer with berries and whipped cream.

Sweetened Strawberries:
Hull and quarter 1 1/2 pounds fresh strawberries; toss in a medium bowl with 1/4 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).

I don't know where this recipe came from so I can't give proper credit. It's from some magazine. Anyway, this is a really easy and fast summer dessert. Happy strawberry season!

Once again, excellent photos by John


Ruth said...

Having tried one of these little gems myself, I can say with certainty that they are in fact yummy. And I will definitely be keeping this recipe. Thanks Cara!

Alissa said...

Goodness, those photos look like they came out of a magazine. You and John could team up to make a beauteous cookbook!