Wednesday, July 20, 2011

Real Strawberry Shortcake

This is the real stuff.

Not angel food cake with some strawberries.  Which, by the way, I dearly enjoy.

This is shortcake -- delicious and tender. 

Baked to perfection, cooled just a bit; split open and piled with fresh strawberries.

I would have taken a picture of the shortcake while making them -- but it's hard to operate a camera with shortcake dough stuck to your fingers!


1 1/2 cups flour
2 TBSP sugar
2 tsp. baking powder
1/3 tsp. cream of tartar
1/2 cup butter*
1/3 cup heavy cream*
1 egg, beaten

Combine flour, sugar, baking powder, and cream of tartar.  Stir until incorporated.

With a pastry blender, mix in butter until it resembles coarse meal.

Stir in cream and beaten egg.  With a fork, stir until well mixed, but not over stirring.

Flour a surface and dump the dough on the flour.  Knead the dough for about 2 minutes until your dough is not longer sticky.

Using a biscuit cutter or knife, cut into desired size/shape.

Bake at 350 for 15-20 minutes, until golden brown.

Cool on rack before cutting in half.

Top with fresh cut strawberries.

*This recipe is halved for my convenience.  Feel free to double it if you want or need more shortcakes.  I was able to make 6 - 3 X 4 square shortcakes.  If you double it, the cream of tartar would be 3/4 tsp. (I know, that's not 1/3 doubled!)

*I used 1/4 cup of butter and 1/4 cup of solid shortening.  Because I wanted to -- no other reason!

*No heavy cream on hand today -- I substituted evaporated milk.  If it changed the taste or texture, I have no idea!  I'd do it again the same way!

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