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    Real Strawberry Shortcake


    Source of Recipe


    Sunday Dinner

    List of Ingredients




    6 cups cleaned and sliced strawberries
    1 1/2 cups sugar
    2 cups (about 9 ounces) cake flour, or use all-purpose
    Pinch salt
    4 teaspoons baking powder
    4 tablespoons cold butter
    7/8 cup milk (low-fat is all right)
    Sweetened whipped cream

    Recipe



    Preheat the oven to 450F. Toss the strawberries with 1 cup sugar.
    Mix remaining sugar with flour, salt and baking powder in a bowl or
    food processor. Cut the butter into bits, and either pulse it a few
    times quickly in the processor with the dry ingredients or take a
    little of the dry ingredients, rub a bit of butter into them with
    your fingers and drop back in the bowl. All the butter should be
    thoroughly blended.

    If you are using a food processor, add the milk in a slow stream,
    pulsing on and off, just to mix. (It is easier than it sounds.) Or
    slowly add the milk to the bowl, stirring it in with a large spoon
    until the mixture forms a ball. The mixture should be sticky; use a
    little more or less milk if necessary. Drop mixture onto an
    ungreased
    baking sheet, one heaping tablespoon per cake. Bake about 10
    minutes,
    or until biscuits are golden brown. (Keep an eye on them; once
    browning starts, it goes quickly.) Let cool a bit; top with
    strawberries and their juices and the whipped cream.


 

 

 


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