GENUINE SOUTHERN STRAWBERRY SHORTCAKE

Genuine Southern Strawberry Shortcake image

Provided by BecR2400

Categories Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons butter, softened
1 large egg, beaten
2/3 cup half-and-half
butter, for spreading
4 cups fresh ripe strawberries, rinsed, hulled, sliced in half, and sugared to taste
1 cup heavy cream, whipped to stiff peaks (add a drop or two of vanilla, if you like)

Steps:

Preheat the oven to 450°F.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt and mix well. Add the butter and, using a pastry cutter or two knives, cut the butter into the mixture till crumbly.
In a small bowl, combine the egg and half-and-half and beat till well blended, then add to the flour mixture and stir till thoroughly moist.
Turn the dough out onto a floured surface and knead very briefly. With your hands, pat out the dough to about a 1/2-inch thickness, then, using a floured 3-inch biscuit cutter, cut out 6 biscuits.
Place the biscuits on an ungreased cookie sheet and bake on the upper rack of the oven till slightly brown on top, about 12 minutes.
While they're still hot, split open the biscuits, spread lightly with butter, and arrange close together on a crystal cake plate.
Spoon the berries and cream onto the biscuits and serve while still warm. (For attractive individual servings, prop one biscuit half at an angle on the other on small dessert plates and spoon berries and cream over the tops.
Note: I've used Bisquick Mix for the biscuits when I don't have the time to make the real deal, and in my opinion they are quite acceptable, too. Just be sure to use only the freshest, ripe, sweet strawberries, and serve the biscuits warm with butter.

Nutrition Facts : Calories 527.4, Fat 34.6, SaturatedFat 21.1, Cholesterol 136, Sodium 453.4, Carbohydrate 48.4, Fiber 3, Sugar 11.2, Protein 7.8