Tuesday, June 12, 2007
Ah, I think I should post up my strawberry shortcake recipe before strawberries are no longer in season! :P
Did you know old-fashioned strawberry shortcakes should be closer to a sweetened biscuit than the pound cake or angel cake you find at the grocery stores?
Well, I tried to research a bit of strawberry shortcake lore to back up that statement and what do I come up with? Lots of info on Strawberry Shortcake the doll. Ah, yes, I used to have a Strawberry Shortcake lunch pail. I'd carry it with me every time I went on a field trip. Well, Strawberry Shortcake got a makeover in 2002 and introduced an Asian doll named Tea Blossom who had a pet panda. Umm, where were we? Back to the food version of strawberry shortcake...
Very simply, I used a basic baking powder biscuit recipe and added just a smidge more sugar. Then filled with whipped cream and strawberries.
For 6 large strawberry shortcakes, you'll need:
1 pint of strawberries, hulled, washed, sliced in half
2 cups flour
3/4 to 1 cup cold milk
1/2 cup butter
2 tblsp sugar
1 tblsp baking powder
pinch of salt
Hull, wash, and slice strawberries in half. Sprinkle a bit of sugar over berries and put in fridge to chill.
In a mixing bowl, add 2 cups flour, 2 tblsp sugar, 1 tblsp baking powder, and a pinch of salt. Cut butter into chunks, or add butter to dry ingredients and mash them with a fork. Start with 3/4 cup cold milk and mix into dough. If it's still too dry, add in a bit more milk until all the flour is incorporated. The dough shouldn't be smooth, you just don't want excess flour.
Put the dough on a cutting board and flatten to about 1-inch thick. Then cut with a biscuit cutter or upended glass. I usually get about half a dozen 3-inch-sized biscuits from this amount.
Bake in oven at 400 degrees for about 10 to 15 minutes until golden.
Break biscuit in half and fill with whipped cream and strawberries.