Strawberry Lemon Shortcake |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
âFresh citrus zest brings out the best flavor youâll ever taste in strawberry shortcake,â Nancy Hooper assures from Glen Burnie, Maryland. Ingredients:
1-1/2 cups sliced fresh strawberries |
2 tablespoons sugar |
shortcake: |
1 cup king arthur unbleached all-purpose flour |
2 tablespoons sugar |
3/4 teaspoon baking powder |
1/8 teaspoon salt |
2 tablespoons cold butter |
3 tablespoons 2% milk |
1 egg yolk, lightly beaten |
3/4 teaspoon grated lemon peel |
lemon butter: |
1 tablespoon butter, softened |
1/4 teaspoon grated lemon peel |
whipped cream: |
1/3 cup heavy whipping cream |
1 teaspoon sugar |
Directions:
1. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
2. In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky).
3. Turn onto a lightly floured surface; knead 10 times. Divide dough in half. Gently pat or roll each half into a 3/4-in.-thick circle. Place 2 in. apart on an ungreased baking sheet.
4. Bake at 400° for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes.
5. Meanwhile, in a small bowl, combine butter and lemon peel; set aside. In another small bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
6. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, then top each with a fourth of the strawberries and whipped cream. Cover with shortcake top and remaining berries and cream. Yield: 2 servings.
|
|