Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Fresh Strawberry Buttermilk Shortcake

List of Ingredients




Fresh Strawberry Buttermilk Shortcake
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup buttermilk
1 teaspoon grated lemon peel
2 eggs, divided
2 pint baskets strawberries, stemmed and sliced
1 cup whipping cream, whipped and sweetened to taste

Preheat oven to 450 degrees. In large bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. In small bowl blend buttermilk, lemon peel, 1 whole egg and 1 egg yolk. Stir into flour mixture to make a soft dough. Divide dough into 6 equal portions. On floured board pat each into a 3-inch circle. Place on greased baking sheet. Beat remaining egg white; brush generously on shortcakes. Sprinkle with additional sugar. Bake 10 to 12 minutes until golden. Remove from pan; cool on rack. Sweeten strawberries to taste with additional sugar. Slice each shortcake in half horizontally. Fill and garnish with strawberries and whipped cream. Makes 6 servings.

Provided by the California Strawberry Association







Recipe