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A harbinger of summer and the fresh berries that will now be appearing in the markets, shortcake is a simple and delicious way to end any meal. Variations are endless, using any of your favorite berries or other soft fruits such as peaches or cherries. Assemble just before serving so that the shortcake does not become soggy.
Shortcake:
Preheat the oven to 450°F. Sift the flour, sugar and baking powder into a large bowl. Add the butter and use a pastry cutter or two table knives to cut the butter into the flour until it resembles crumbs. Stir in the milk and mix with a wooden spoon until thoroughly combined; if the dough is dry, add another teaspoon or two of milk. Do not overbeat the dough or the shortcake will be tough.
Transfer the dough to a lightly floured work surface and pat it out with your fingers to about 3/4 inch thick. Using a round cookie cutter or the top of a glass, cut 2 circles about 3 inches across. Gently reshape the remaining dough and cut 2 more rounds. Set the rounds on a lightly greased baking sheet and bake in the heated oven until puffed and lightly browned, 10-12 minutes. Transfer to a cake rack to cool.
Hull the strawberries and cut them in half, or quarters if large. Whip the cream to soft peaks, add the powdered sugar and continue whipping until stiff peaks form, about 30 seconds more.
To serve, cut each shortcake in half horizontally and set one bottom on each individual plate. Spoon some of the strawberries over the shortcake and top with a few spoonfuls of whipped cream. Add the cake top and a crown of whipped cream. Garnish the top with strawberries and serve right away
Servings per recipe: 4
Per serving: 484 cal./8 g prot./52 g carbo./17 g sat./28 g mono./0 g om-3/95 mg chol./57 mg sdm.