Easy Strawberry Shortcake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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WHEN I married in 1946, my sister-in-law was a big help in sharing her recipes and cooking expertise and I aspired to be as good a cook as she was. Many of her recipes are still our favorites. Although I've tried a few other recipes for strawberry shortcake over the years, I always come back to this one. -Janice Mitchell, Aurora, Colorado Ingredients:
1-1/2 cups sliced fresh strawberries |
1/3 cup sugar |
biscuits: |
1 cup king arthur unbleached all-purpose flour |
7 teaspoons sugar, divided |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 teaspoon cream of tartar |
1/8 teaspoon baking soda |
1/4 cup shortening |
1/3 cup buttermilk |
1/4 teaspoon vanilla extract |
1/2 cup heavy whipping cream |
Directions:
1. In a small bowl, mash the strawberries; stir in sugar. Cover and refrigerate until serving.
2. For biscuits, in a large bowl, combine the flour, 4-1/2 teaspoons sugar, baking powder, salt, cream of tarter and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and vanilla until moistened.
3. Turn dough onto a lightly floured surface; knead 8-10 times. Shape into two 4-in. circles. Place on an ungreased baking sheet. Bake at 450° for 12-14 minutes or until golden brown.
4. To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with half of the strawberry mixture. Replace shortcake tops.
5. In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes. Yield: 2 servings.
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