STRAWBERRY SHORTCAKES
Provided by Sheila Lukins
Categories Milk/Cream Dessert Bake Strawberry Lemon Summer Parade
Number Of Ingredients 15
Steps:
- For the shortcakes:
- 1. Preheat the oven to 400°F. Grease a baking sheet.
- 2. Combine the flour, sugar and salt in a bowl.
- 3. Add the butter. Using a pastry blender or your fingers, rub it into the dry ingredients until mixture resembles a coarse meal. Stir in the milk until a very soft dough is formed. Do not overwork.
- 4. Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into rounds-3 to 3 1/2 inches in diameter-and lightly brush the tops with the cream.
- 5. Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. Cool on a wire rack.
- For the Strawberries:
- 1. Place strawberries in a bowl. Sprinkle with lemon juice and sugar, then gently toss with a rubber spatula. Let rest for 1 1/2 to 2 hours for juices to develop.
- 2. Just before serving, whip cream with 1 Tbsp sugar until it holds soft peaks.
- 3. To serve, slice off the top third of each shortcake. Place the bottoms on 6 dessert plates and top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream. Cover with the top. Spoon over more berries and juice, then dollop with whipped cream. Garnish each with a whole berry and drizzle with any remaining juice.
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