Strawberry Shortcakes

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by: Carol






There are three schools of thought about making shortcakes. One, the biscuit school, insists that the dough be stiff enough to roll or at least shape with two hands. Another calls for a more liquid dough or rather a batter that can be dropped on the sheet pan with two spoons. A third uses sponge cake. The rolling and shaping method is shown here, but if you want a more batterlike mixture, add an additional 1/3 cup heavy cream and spoon the batter onto the sheet pan. Makes 8 shortcakes.




ingredients

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serves: 8

2 cups flour

1/4 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold butter (thinly sliced)

1 egg

3/4 cup buttermilk (or more as needed)

2 tablespoons turbinado (or granulated sugar)

1 cup whipped cream (made with heavy cream or creme fraiche)

2 pints strawberries (hulled and sliced, and tossed with 1 tablespoon sugar or more to taste)

Nutrition Facts
Strawberry Shortcakes

Servings Per Recipe: 8

Amount per Serving

Calories: 301

  • Total Fat: 14.4 g
  •     Saturated Fat: 8.7 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 57.6 mg
  • Sodium: 450.3 mg
  • Total Carbs: 38.1 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 11.8 g
  • Protein: 5.5 g
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preparation

1.  Mix the dry ingredients. Sprinkle the butter over the flour mixture. Use a pastry cutter to cut the butter into pieces about the size of small peas.

2.  Add the egg and buttermilk. Stir the mixture together with a rubber spatula. If you see a lot of loose flour on the bottom of the bowl, add 1 or 2 tablespoons more of buttermilk and mix again.

3.  Divide the dough into balls, a half-cup each, all the same size. Flatten into disks.

4.  Brush the disks with buttermilk and sprinkle with turbinado sugar. Bake until pale brown.

5.  Slice the shortcakes crosswise in half.

6.  Put the bottom halves of the shortcakes on a platter or on individual plates and arrange sliced strawberries over each half.

7.  Dollop the strawberries with whipped cream and put on the lids.

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