Wednesday, June 22, 2011

Simple Strawberry Shortcake from Scratch

1/2 cup butter
2 cups flour
1 1/2 tablespoons sugar
3 teaspoons baking POWDER
1/2 teaspoon salt (Omit if you used salted butter)
1 teaspoon vanilla extract
3/4 cup milk
Preheat oven to 450 degrees (F).  Mix the dry ingredients (flour, sugar, baking powder & salt) together in a large bowl.   Cut the butter into the dry ingredients using either a pie cutter or a fork.  Once the dough looks chunky or crumbly  - then stir in the vanilla and milk using a wooden spoon.  Using your clean hands - combine the dough and form it into a log (as seen in picture "B").  Cut round slices about 1 inch thick and then dip the top into some granulated sugar to give it a delicate sugary slightly crisp top layer.  Bake in 450 degree oven for 10 to 12 minutes (or until light brown).  Cool on baking rack.

A: Ingredients needed

B: Form the dough into a log and cut into 1 inch round slices and then dip the top of dough circle in sugar.

Strawberry Sauce
 1 Pint of fresh strawberries
Juice from 1/2 of a lemon
1/4 cup to 1/2 cup sugar (depending on your sweet tooth)
Wash, dry and hull (take out leaves & stem base) the strawberries.  Then stir in lemon juice and  sugar (1/2 cup sugar if your taste is more on the sweet side).  Let this sit at room temperature for 15 minutes to bring out the natural strawberry juices.

To Assemble:   Take 1 Shortcake and break into quarters or smaller pieces, then scoop some strawberries on top and drizzle some of the scrumptious juice from the strawberries onto the shortcake. 
Top with whipped cream or ice cream. 


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