Super Strawberry Shortcake |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Wow! is what people say when I set this dessert on the table. It's fun to serve since it's attractive, not overly sweet and bursting with the wondrous flavor of field-fresh strawberries. -Renee Bisch, Wellesley, Ontario Ingredients:
1 quart fresh strawberries, sliced |
1 to 2 tablespoons sugar |
shortcake: |
1-3/4 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup cold butter |
1 egg |
3/4 cup sour cream |
topping: |
1 cup heavy whipping cream |
1 to 2 tablespoons sugar |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine the strawberries and sugar; set aside.
2. For shortcake, in another large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg; add sour cream. Stir into the crumb mixture just until moistened.
3. Knead dough on a floured surface 25 times or until smooth. Roll out into a 7-1/2-in. circle on a lightly greased baking sheet. Cut a 2-in. hole in center to form a ring. Bake at 425° for 12-14 minutes or until golden. Remove from baking sheet to a wire rack to cool completely.
4. For topping, in a small chilled bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
5. Just before serving, split cake into two horizontal layers. Spoon juice from berries over bottom layer. Spoon half of berries over juice. Spread with half of topping. Cover with top cake layer, then spread with remaining topping and spoon remaining berries over top. Cut into wedges. Yield: 8 servings.
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