Strawberry Shortcake

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Ingredients:

  • 2 (16-oz.) containers fresh strawberries, quartered
  • 3/4 cup sugar, divided
  • 1/4 teaspoon almond extract (optional)
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 2 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 cup cold butter, cut up
  • 2 large eggs, lightly beaten
  • 1 (8-oz.) container sour cream
  • 1 teaspoon vanilla extract
  • Garnish: fresh mint sprigs

Directions:

  1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
  2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
  3. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
  4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
  5. Bake at 450° for 12 to 15 minutes or until golden.
  6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.
  7. Variation – Strawberry Jam Shortcakes:

    1. Prepare recipe as directed.
    2. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint.
    3. Spread cut sides of bottom shortcake halves evenly with jam mixture.
    4. Proceed with recipe as directed.

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