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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Easy Strawberry Shortcakes

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Easy Strawberry Shortcakes Empty Easy Strawberry Shortcakes

    Post by Lobo Sun 10 Jan 2016, 9:33 pm

    Easy Strawberry Shortcakes Img3l
    Easy Strawberry Shortcakes
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    Prep Time: 20 minutes
    Cook Time: 12 minutes
    Servings: 4
    Paired with buttery shortcakes and vanilla-scented whipped cream, fresh strawberries are transformed into a classic dessert.






    • 164

    Ingredients:


    • 3 cups strawberries, hulled and sliced
    • 7 Tbs. sugar
    • 1 cup all-purpose flour
    • 1 1/2 tsp. baking powder
    • 1/4 tsp. salt
    • 4 Tbs. (1/2 stick) cold unsalted butter, cut into cubes
    • 1 cup heavy cream
    • 1/2 tsp. vanilla extract

    Directions:

    Prepare the strawberries
    Preheat an oven to 425°F. Line a baking sheet with parchment paper.

    In a bowl, gently stir together the strawberries and 2 Tbs. of the sugar. Set aside.

    Make the shortcakes
    In a bowl, stir together the flour, 3 Tbs. of the sugar, the baking powder and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs about the size of peas. Add 1/3 cup of the cream and stir just until evenly moistened. The dough should be soft; if necessary, add an additional 1 to 2 Tbs. cream.

    Using floured hands, divide the dough into 4 equal pieces and shape each into a disk about 3/4 inch thick. Place on the prepared sheet, spacing them at least 3 inches apart. Bake until the shortcakes are golden brown, 12 to 15 minutes. Transfer the shortcakes to a wire rack and let cool slightly.

    Fill the shortcakes
    Meanwhile, in a bowl, using an electric mixer, beat the remaining 1/2 to 2/3 cup cream, the remaining 2 Tbs. sugar and the vanilla on high speed until soft peaks form.

    Split the shortcakes horizontally and place the bottom halves on individual plates. Top with the strawberries and whipped cream and then with the tops of the shortcakes. Serve immediately. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).

      Current date/time is Fri 26 Apr 2024, 12:07 pm