Strawberry shortcake - country cooking

8 servings

Ingredients

Quantity Ingredient
4 cups Unsifted all-purpose flour
2 tablespoons Baking powder
¼ teaspoon Salt
⅓ cup Granulated sugar
½ cup (1 stick) butter, cut into chunks
1 cup Milk
1 large Egg
1 cup (1/2 pint) heavy cream
3 tablespoons Cofectioners' sugar
½ teaspoon Almond extract OR
1 teaspoon Vanilla extract
3 cups Fresh strawberries, hulled and halved
Fresh mint (opt.)

Directions

1. Heat oven to 400'F. Lightly grease 3 small baking sheets.

2. In large bowl, combine flour, baking powder, salt, and all but 1 T of the granulated sugar. With pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse crumbs. Make a well in the center of the mixture.

3. In 2-cup measuring cup, beat milk and egg. Pour into flour mixture. With a fork, mix until well combined.

4. Drop one-third of dough onto greased sheet and spread into an 8-inch round; sprinkle with some of reserved 1 T of granulated sugar.

Repeat to make 2 more rounds.

5. Bake 10 to 12 minutes or until edges are golden and center is firm. If there is not enough space in oven to bake all three biscuit layers at once, allow one to sit, loosely covered, at room temperature until the others are finished. Cool layers on wire racks.

6. In chilled small bowl, with electric mixer on high speed, beat cream, 2 T confectioners' sugar, and almond extract until stiff peaks form.

7. To assemble shortcake, place one biscuit layer on serving plate.

Top with 1 C strawberries and half of whipped cream. Repeat with second layer. Add the remaining layer; top with remaining berries and sprinkle with remaining confectioners' sugar. Garnish with mint, if desired.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

Related recipes