Random Recipes

OK, I got bored with doing this blog separately from my other blogs. So I'm still posting recipes, but they're on the Random Oasis blog, not here.

Tuesday, February 7

Strawberry Shortcake

For the shortcakes:
2 cups (10 ounces /315 grams) all-purpose (plain) flour
1/2 cup (4 ounces /125 grams) sugar
1 teaspoon baking powder
1/2 teaspoon baking soda (bicarbonateof soda)
1/2 teaspoon of salt
6 tablespoons (3 ounces /90 grams) chilled butter, cut into small pieces
1 cup(8ounces/250grams) sour cream
1 egg (this wasn't listed in the original recipe, but it was too dry without it, and the instructions call for it. I only made half a recipe, but used a whole egg, the dough was really sticky, but they turned out really moist and good with it.)

For the berries:
1 quart (1 pound /500 grams) mixed berries such as black berries, blueberries, strawberries and/or raspberries
1 to 2 tablespoons sugar, or to taste

1/2 cup (4 fluid ounces /125 milliliters) heavy (double) cream
1/2 teaspoon vanilla extract (essence)

Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Set aside.

To make the short cakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the sour cream and egg until moistened.

Turn the dough out on to a lightly floured work surface and pat into a rough circle (the dough will be sticky). Working with about one-sixth of the dough at atime, shape into rough balls and place about 1 inch (2.5 centimeters) apart on the prepared baking sheet. Bake until golden brown, about 18 minutes.

Meanwhile, prepare the berries: if using strawberries, slice them. In a bowl, combine the fruit with sugar to taste. Stir, then let stand until ready to use.

Remove the shortcakes from the oven and let cool on the baking sheet on a rack. In a bowl, whip the cream with the vanilla until it holds soft peaks. To serve, split each pancake in half horizontally with your fingers and place a bottom half on each of 6 individual plates. Top generously with the sugared berries and whipped cream. Replace the top half and serve.

Difficulty: Easy
Prep Time: 20 minutes
Cook Time:18 minutes
Yield: 6 servings

Source:
Food Network: Tori Ritchie, Cabin Cooking, Time-Life Books, 1998

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