Lisa Farmer’s Strawberry Shortcake

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Strawberry Shortcake

Serves: 12 | Serving Size: 1 cup
Total Time: 37 min | Prep: 12 min | Cook: 25 min

Ingredients:

2 cups flour
4 tsp baking powder
sprinkle of sugar
dash of salt
1/2 stick unsalted butter
3/4 to 1 cup milk
sprinkle of sugar

2 pounds of strawberries

1 pint of cream
dash of sugar
1 tsp vanilla extract

Directions:

Mix the flour, baking powder, sugar, salt, and butter together by hand in a large bowl, rubbing together until you have pea-sized pieces. Add the milk and mix until you have a wet, sticky dough. Do not overmix.

Place the shortcake batter into a greased glass 9 inch pie pan. Sprinkle the top with more sugar. Bake at 350 until the short bread springs back to the touch, about 25 minutes. Allow to cool. Store at room temperature before service up to 12 hours.

Rinse the strawberries in a colander. Remove the green tops and quarter them. Cover and chill until ready to serve.

Place the heavy whipping cream with a little sugar and vanilla in a whipping siphon and charge with nitrous oxide. You can also whip it with a little sugar and vanilla by hand to soft peaks - do that right before service.

Cut the shortbread into 12 slices. Serve family style with whipped cream and fresh berries.

Chef's Tips:

You can add Grand Marnier or orange juice to the berries. You can also use a mix of fresh berries.

Serves 12. Each 1 cup serving: 208 calories, 12g fat, 7g saturated fat, 0g trans fat, 38mg cholesterol, 184mg sodium, 23g carbohydrate, 2g fiber, 3g sugars, 4g protein.

Allergens: Milk, Wheat
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.

© Food and Health Communications