1 ½ cups All-Purpose Flour 1 Pint Strawberries
2 tsps. Baking Powder ½ cup Sugar
¼ tsp. Salt 1 Pint Whipping Cream
1 Tbsp. Sugar ¼ cup Powdered Sugar
¼ cup Butter 1 Tbsp. Vanilla
½ cup Milk (or Buttermilk)
- Combine the Flour, Baking Powder, Salt and Sugar in a medium-size mixing bowl.
- Cut the Butter into at least 4 pieces; using a pastry blender, cut the Butter into the Flour until the mixture looks like coarse cornmeal.
- Sprinkle all but 1 Tbsp. of Milk over the Flour mixture; stir with a fork only until all the Flour is moist. (Add the remaining Milk if the mixture seems too dry)
- Stir briskly until a soft dough is formed and collects into a ball.
- Turn out onto a board which has been lightly sprinkled with Flour and knead gently for 30 seconds.
- Roll with a floured rolling pin* to ½” thickness.
- Dip a 2 – ½ or 3” Cookie Cutter** or glass into Flour and cut 4 circles.
- Place the Biscuits on an ungreased cookie sheet and bake in a 450 degree oven for 12 – 14 minutes, or until golden brown.
- While the Shortcake is baking, wash and dry the Berries and remove the hulls.
- Slice the Berries; gently toss with the Sugar in a medium-size bowl.
- Cover the Berries and let stand until the juice is drawn out. (They may be refrigerated)
* A rolling pin stockinette may be used.
** Or make 1 large biscuit to be cut into portions at serving time
- Whip the Cream until it begins to thicken; add the Powdered Sugar and Vanilla and beat just enough to blend in; pour into a gravy boat or pitcher.
- Split each Biscuit into halves; place them on dessert plates with the cut side exposed.
- Spoon the sliced Berries and Juice over the Biscuits; serve with the Cream on the side.
NOTE: If desired, the Cream may be whipped until it is completely thickened.
YIELD: 4 Servings