Fresh & Fast by Marie Simmons

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Name: Strawberry Shortcake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 3/4 cups flour; 1/4 cup plus 1 tsp. sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup Heavy cream; 2 pints ripe strawberries hulled and sliced; 1/2 cup sugar; 1/2 pint Whipping cream whipped with sugar to taste; Confectioners Sugar; 1 cup raspberries; 1 cup blackberries; 2 cups blueberries; 1/2 cup sugar; 1/4 cup Substitute brown sugar for sugar packed

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INGREDIENTS

1 3/4 cups flour
1/4 cup plus 1 tsp. sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup Heavy cream
Strawberry Topping:
2 pints ripe strawberries ; hulled and sliced
1/2 cup sugar
1/2 pint Whipping cream ; whipped with sugar to taste
Confectioners Sugar
Three-Berry Toppping:
1 cup raspberries
1 cup blackberries
2 cups blueberries
1/2 cup sugar
Brown Sugar Shortcake Variation:
1/4 cup Substitute brown sugar for sugar ; packed

Servings

INSTRUCTIONS

Shortcake Biscuit:

1. Preheat oven to 400 degrees. Generously coat a 9-inch metal pie plate or a round cake pan with butter.

2. Mix flour, 1/4 cup sugar, baking powder and salt into a medium mixing bowl. Gradually pour in the cream while tossing the mixture lightly with a fork, just until the dough comes together. (The dough should be lumpy; do not overwork it or the cake will be tough.)

3. Turn dough into the buttered pan and gently pat it evenly with floured fingers to fit (the top will be lumpy). Sprinkle with the remaining 1 teaspoon sugar.

4. Bake the shortcake until the top is golden brown and the edges are crisp, 30 to 35 minutes. cool slightly on a wire rack, then transfer to a serving plate.

5. While the shortcake bakes, combine the strawberries and sugar and let stand at room temperature to allow the fruit to release its juices, about 20 minutes.

6. Beat the whipping cream with an electric mixer and and slowly add confectioners sugar until sweet. Beat until soft peaks form.

7. While the shortcake is still warm, cut it into wedges and place a wedge on each dessert plate. Spoon the strawberries and their juices over the cake, and top with a spoonful of the whipped cream.

NOTES

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Strawberry Shortcake

1 3/4 cups flour
1/4 cup plus 1 tsp. sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup Heavy cream
 Strawberry Topping:
2 pints ripe strawberries hulled and sliced
1/2 cup sugar
1/2 pint Whipping cream whipped with sugar to taste
 Confectioners Sugar
 Three-Berry Toppping:
1 cup raspberries
1 cup blackberries
2 cups blueberries
1/2 cup sugar
 Brown Sugar Shortcake Variation:
1/4 cup Substitute brown sugar for sugar packed

Shortcake Biscuit:
1.  Preheat oven to 400 degrees.   Generously coat a 9-inch metal pie plate or a round cake pan with butter.
2.  Mix flour, 1/4 cup sugar, baking powder and salt into a medium mixing bowl.  Gradually pour in the cream while tossing the mixture lightly with a fork, just until the dough comes together.  (The dough should be lumpy; do not overwork it or the cake will be tough.)  
3.  Turn dough into the buttered pan and gently pat it evenly with floured fingers to fit (the top will be lumpy).  Sprinkle with the remaining 1 teaspoon sugar.
4.  Bake the shortcake until the top is golden brown and the edges are crisp, 30 to 35 minutes.  cool slightly on a wire rack, then transfer to a serving plate.
5.  While the shortcake bakes, combine the strawberries and sugar and let stand at room temperature to allow the fruit to release its juices, about 20 minutes.
6.  Beat the whipping cream with an electric mixer and and slowly add confectioners sugar until sweet.  Beat until soft peaks form.
7.   While the shortcake is still warm, cut it into wedges and place a wedge on each dessert plate.  Spoon the strawberries and their juices over the cake, and top with a spoonful of the whipped cream.

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Nutrition

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Serving Size: 1 Serving (237g)
Recipe Makes: 6 Servings

Calories: 443
Calories from Fat: 107 (24%)

Amt Per Serving		% DV

	Total Fat 11.9g	16 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.8g
Cholesterol 40.9mg		13 %
Sodium 3238.3mg		112 %
Potassium 179.6mg		5 %
Total Carbohydrate 84.6g		25 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 79.6g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 443

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