* Exported from MasterCook *
Old-fashioned Strawberry Shortcakes
Recipe By :Cooking Pleasures, June/July 2000
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---STRAWBERRIES---
10 cups sliced strawberries
1/4 cup sugar
3 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
---SHORTCAKES---
1 3/4 cups cake flour
1 cup all-purpose flour
1/3 cup packed light brown sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
3/4 cup unsalted butter -- chilled, cut up
1 cup buttermilk -- chilled
---GLAZE---
1 1/2 teaspoons milk
1 teaspoon sugar
---CREAM---
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
In large bowl, crush 3 cups of the strawberries with potato masher. Add
remaining berries. Sprinkle with 1/4 cup sugar and 1 tablespoon brown sugar;
add vinegar. Stir until all berries are coated. Cover; refrigerate a minimum of
2 hours.
Meanwhile, heat oven to 450øF. Line baking sheet with parchment paper. In large
bowl, combine cake flour, all-purpose flour, 1/3 cup brown sugar, baking
powder, salt, cream of tartar and baking soda; mix well.
Add butter. Using pastry blender or 2 knives, cut in butter until mixture
resembles coarse crumbs with pea-size pieces of butter. Add buttermilk; stir
until dough forms.
Sprinkle work surface lightly with cake flour. Turn out dough onto flour.
(Dough will be sticky.) Sprinkle flour lightly over dough. With floured hands,
gently knead 8-10 strokes. Pat dough into round 1-1/2" thick.
Cut out 8 shortcakes with floured 2-1/2" round cutter, pressing dough scraps
together when necessary. Place on baking sheet. Brush tops with milk; sprinkle
with 1 teaspoon sugar.
Place in oven and immediately reduce oven temperature to 400øF. Bake 18-25
minutes or until shortcakes are firm to the touch and tops and bottoms are
light brown. Cool on wire rack at least 20 minutes before serving.
In another large bowl, whip cream, 3 tablespoons sugar and vanilla extract at
medium-high speed until soft peaks form. Cover; refrigerate until serving time.
To serve, split shortcakes in half horizontally. Place bottom halves on
individual dessert plates. Top each with strawberries and their juices. Cover
with shortcake tops. Spoon cream over top. Refrigerate leftovers.
Source:
"Shortcake Longings"
S(MC formatted by):
"Sandy McClure <[email protected]>"
Per serving: 563 Calories (kcal); 30g Total Fat; (46% calories from fat); 7g
Protein; 71g Carbohydrate; 89mg Cholesterol; 776mg Sodium Food Exchanges: 2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 5 1/2 Fat; 1 1/2 Other
Carbohydrates
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