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strawberry-shortcake

Photo by: Tom Eckerle
Comments: 1
 

Recipe

Yield : Serves 4

Ingredients

DOUGH

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 5 tablespoons unsalted butter
  • 1 cup heavy cream

FILLING

  • 2 pints strawberries

  • ¼ cup sugar
  • 1 cup heavy cream, whipped, for serving

Directions

Preheat the oven to 350°.

Dough:

In a large bowl, sift together the dry ingredients and mix in the butter.

Fold in the cream.

On a lightly-floured surface, divide the dough into 4 pieces, and pat into 1-inch-thick rounds.

Bake on an ungreased baking sheet for 35 minutes, until golden.

Filling:

Hull and slice the strawberries, mix with sugar.

Split the shortcakes and spoon the filling onto the bottom half.

Replace the tops and serve with whipped cream.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

884kcal (44%)
188mg (19%)
106mg (176%)
612mcg RAE (20%)
434mg
46mg
10g
25g
5g
81g
201mg (67%)
754mg (31%)
37g (183%)
60g (92%)
4mg (21%)
 

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  • eldiva

    10.25.09 Flag comment

    Do yourself a favor and SKIP this recipe. The outcome did not produce a good shortcake nor a good biscuit. Ultimately it was on the salty side and for a shortcake it should be sweet. This recipe needs some major tweaking...also the shortcakes were on the dry side and tasted way too much like butter. So eventhough it looks tempting to try b/c it seems like an easy recipe, the disasterous outcome is not worth the effort, your effort.

 

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