The strawberries are here!!! Time to get out the very best home-made shortcake recipes. Yesterday I discovered a new recipe, tried it, and now it's definitely one of our favourites. So easy and so deliciously warm and comforting on a cool spring afternoon.
First of all, you gotta have a nice big basket of ripe, aromatic, juicy strawberries. Pare them, cut them into quarters, then sprinkle with sugar and let them sit so that they make lots of juicy sweet syrup in the bottom of the bowl.
And here is the shortcake recipe:
It says it serves 8. Ha ha ha. It served 3 at my house!
2 1/2 cups flour
1/3 cup butter
1/3 cup sugar
2 1/2 teaspoons of baking powder (backpulver)
1 teaspoon salt
1 cup milk
Preheat the oven to 425° F (220°C).
In a food processor, combine the flour, butter, sugar, baking powder, and salt. Process until it looks like course meal. Add the milk and just barely pulse until moistened. Don't overprocess.
Turn out the dough onto a lightly floured surface. (I turned it out directly onto baking parchment) With floured hands, pat it into a 4 x 8 inch (10 x 20 cm. ) rectangle. Cut the dough into 8 (or in our case 3! ) squares with a floured knife. Sprinkle with a little bit of sugar, slide the parchment sheet onto a baking sheet and bake for 25-30 minutes until golden.
Cool just a bit. Split the biscuits in half with a serrated knife and layer with the berries and a lot of whipped cream.
Be sure to enjoy this while the shortcakes are still warm. That is the divine-ness of it.
Let me know what you think.
No comments:
Post a Comment
If you want to talk to me, here is your chance.