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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I am afraid I can't remember where I got this recipe or even how much I altered it. I've been using it for several years now. I started off looking for something simple to replace my old Bisquik recipe (as I wanted to stop using baking mix). I wanted something that would be delicately crisp outside and soft inside, rather like a scone or biscuit, but sweeter. This is a drop-biscuit type recipe that makes little oddly-shaped rocks of shortcake. It's really delicious, though. I like it topped with whipped fresh cream-no sugar or vanilla. If I can't find fresh cream (no thickeners or other additives), then I add some sugar and/or vanilla. It's best fresh, but I've kept leftovers in plastic bags for a day or two and reheated them for acceptable results (though not as good as fresh). Ingredients:
1 quart fresh strawberries, cleaned and hulled |
sugar, to taste |
2 cups heavy whipping cream |
vanilla, to taste |
additional sugar, to taste |
2 cups all-purpose flour |
1 tablespoon baking powder |
3/4 teaspoon salt |
2 tablespoons sugar |
1/4 cup unsalted butter, room temperature, cut into small pieces |
3/4 cup whole milk or 3/4 cup cream |
Directions:
1. Set aside 10-12 of the prettiest berries for garnish. Slice remaining berries, toss with a little sugar to taste, and chill until ready to use.
2. Preheat oven to 450°F Grease a baking sheet.
3. To make shortcakes, combine dry ingredients in a mixing bowl. Cut in butter until mixture resembles coarse meal. Lightly stir in milk until just blended.
4. Drop 10-12 3-inch rounds of dough from spoon onto greased baking sheet, pressing and shaping slightly with spoon into rounds.
5. Bake at 450° F for 12-15 minutes or until golden brown.
6. Meanwhile, whip cream, adding vanilla and sugar to taste, if desired.
7. Cool shortcakes slightly (just 5-10 minutes), until they can be handled but are still quite warm. Split shortcakes and lay halves in bowls and top with berry slices.
8. Dollop whipped cream on top of berries, and garnish with reserved whole berries before serving.
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