Strawberry Shortcakes

I wanted to share with you my recipe for strawberry shortcakes.  I have not shared a recipe in a long time, and I don't know why because I have been cooking quite a bit.  We rarely eat out.






Strawberry Shortcakes

Ingredients

1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
1 1/4 cups plus 2 tablespoons sugar
3 cups all-purpose flour (I use unbleached flour)
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
2 cups heavy cream
2 large eggs
1/2 teaspoon vanilla extract


Directions

Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.  (I found this to be a little too much sugar;  adjust to your taste.)

In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.

{If you do not have a food processor, use a pastry cutter or fork to cut-in the butter until it resembles a course meal.  Then add the egg mixture and stir until clumps form.}

Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.

Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.

Slice biscuits in half horizontally using a sharp, serrated knife. They will slice better at room temperature.  Spoon strawberries using a slotted spoon over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.







Until next time...



Blessings!
Ricki Jill