OLD FASHIONED STRAWBERRY SHORTCAKE

INGREDIENTS:

DOUGH:                                                             TOPPING:

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)                                                                                                                                                              

DIRECTIONS:

1. Wash and dry the Berries and remove the hulls.
2.  Slice the Berries; gently toss with the Sugar in a medium-size bowl.
3. Cover the Berries and let stand until the juice is drawn out.  (They may be refrigerated)

 

PREPARING THE DOUGH:

1. Combine the Flour, Baking Powder, Salt and Sugar in a medium-size mixing bowl.
2. 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. 
3. 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)
4. Stir briskly until a soft dough is formed and collects into a ball. 
5. Turn out onto a board which has been lightly sprinkled with Flour and knead gently for 30 seconds. 
6. Roll with a floured rolling pin* to ½” thickness. 
7. Dip a 2 – ½ or 3” Cookie Cutter** or glass into Flour and cut 4 circles. 
8. Place the Biscuits on an ungreased cookie sheet and bake in a 450 degree oven for 12 – 14 minutes, or until golden brown. 

 

*      A rolling pin stockinet may be used.

**    Or make 1 large biscuit to be cut into portions at serving time 

TO SERVE:

1. 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.
2. Split each Biscuit into halves; place them on dessert plates with the cut side exposed.
3. 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