Classic Strawberry Shortcake
dessertcanada
(Jun.04.09)
This summertime favorite shows off juicy strawberries like no other dessert, though sliced peaches are equally nice as an option. If your berries are really sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1⁄3-cup dry measure.
Ingredients
2 (16-ounce) containers fresh strawberries, sliced or 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-ounce) container sour cream
1 teaspoon vanilla extract
Fresh strawberries with leaves, for garnish
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 tablespoons sugar, beating until soft peaks
form. Cover and chill up to 2 hours.
3. Preheat oven to 450°. Combine flour, remaining 1⁄4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry
blender or 2 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 tablespoon of chilled whipped cream and a shortcake top. Serve with remaining whipped cream. Garnish, if desired.
Serves 8
Recipe excerpted from Southern Living Comfort Food. Published by Oxmoor House. Copyright 2009 by Oxmoor House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!