Strawberry Shortcake Recipe - Cooking Index
Strawberry Shortcake Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Sifted all-purpose flour |
| 1 tablespoon | 15ml | Baking powder - plus |
| 1 teaspoon | 5ml | Baking powder |
| 1 tablespoon | 15ml | Sugar |
| 1/4 cup | 49g / 1.7oz | Unsalted butter or vegetable shortening - cut into small bits |
| Additional butter to grease pans - and spread on cakes | ||
| 1 | Egg (large) | |
| 1/2 cup | 118ml | Half-and-half |
| (or 1/2 cup cream or milk) | ||
| Melted butter | ||
| 1 | Fresh strawberries | |
| Sugar | ||
| 1 cup | 237ml | Heavy cream. |
Preheat the oven to 425 degrees.
Butter two 8-inch round or square cake pans or a favorite pan.
Sift the flour, baking powder, and sugar into a large bowl. Blend the butter into the flour with a pastry cutter or two knives until the mixture resembles coarse cornmeal.
In a small bowl, beat the egg well and stir in the half-and-half. Drizzle the liquid over the flour mixture and stir just enough to combine. If there are still some dry ingredients left in the bowl, drizzle in a little more half-and-half, but only enough so that the dough just holds together when pressed.
Turn the mixture out onto a lightly floured board and shape into a ball, pressing lightly. Avoid overhandling the dough. Cut the ball in half and shape into 2 smaller balls, keeping hands well floured.
Press a ball of dough into each prepared pan. Bake in the middle of the oven for 12 minutes, until tops are golden brown. Turn onto wire racks and brush with butter, about 1 tablespoon on each cake.
While the cakes are baking, wash, dry, and hull the strawberries. Reserve several of the best-looking berries and crush the rest slightly. Add sugar to taste and set aside. Do not refrigerate. Stir from time to time.
In a medium bowl, whip the cream. Cover the bowl and refrigerate until ready to serve.
To assemble, place one cake on a serving plate and top with half of the crushed berries. Top with the second cake and spoon on the remaining berries. Either spoon on whipped cream or serve it on the side. Decorate with reserved berries. This recipe serves 6.
Note: To prepare in advance, prepare pastry and divide into 2 parts. Wrap the balls in aluminum foil and refrigerate. Dough can be prepared up to 8 hours in advance. To bake, leave dough at room temperature for 30 minutes. Then continue by pressing dough into the pans. The berries may also be prepared several hours in advance, but refrigerate after 2 hours.
Source:
MARY EMMERLING'S AT HOME IN THE COUNTRY by Mary Emmerling (c) 1991 - Clarkson N. Potter, Inc., New York - 168 pages - $30.00 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest
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