Michigan Strawberry Shortcakes
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 12-14 min @ 425 |
| Source | The Lake Michigan Cottage Cookbook by Amelia Levin (pg 205) |
| Yield / serves | 6 servings |
| Rating | Delicious |
Ingredients
- 2 c sliced strawberries (about 12 oz)
- 4 t sugar, divided
- 3/4 c heavy cream
- 1-2 T confectioners sugar
- 1 1/4 c unbleached all-purpose flour
- 1 T baking powder
- 1/8 t salt
- 1/2 c unsalted butter, cold
- 1/2 c whole milk or buttermilk
- 1 t vanilla extract
- 1 egg
- 1 t water
Preparation
Preheat oven to 425. Place the strawberries in a medium bowl. Add 2 teaspoons of the granulated sugar and mix well. Cover and refrigerate to allow the strawberries to produce juices.
Beat the heavy cream with an electric mixer until soft, firm peaks form. Beat in the confectioners sugar until almost stiff. Cover and refrigerate until serving time.
Combine the flour, baking powder, remaining 2 teaspoons of granulated sugar, and salt into a medium bowl. Using a pastry blender or two knives, but the butter into the flour mixture until coarse crumbs form. Add the milk and vanilla. Mix just until the dry ingredients are moistened. Knead the dough gently right in the bowl six to eight times until the dough holds together in a ball.
Place the dough on a lightly floured surface. Pat or roll the dough into a 1/2-inch thickness. Cut out biscuits with a 3-inch round biscuit cutter and place on a baking sheet. If necessary, leftover dough scraps may be re-rolled. Beat together the egg and water and rush over the biscuits.
Bake for 12 to 14 minutes, until the biscuits rise and are golden brown. Cool slightly on a wire rack. Split the warm shortcakes and arrange on serving plates. Spoon two-thirds of the berries and two-thirds of the whipped cream over the bottoms of the shortcakes. Replace the tops of the shortcakes and top with the remaining strawberries and whipped cream. Serve immediately.
