Strawberry Shortcakes
1 quart strawberries, hulled and sliced
½ cup sugar
2 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
½ cup butter
¾ cup milk
1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla
Preheat oven to 450 degrees F. Sprinkle sliced strawberries with ½ cup sugar; set aside.
Sift together flour, baking powder, 1 tablespoon sugar and salt in a large bowl. Cut in butter until mixture resembles rice.
Add milk and stir until blended.
Knead dough briefly on a lightly floured surface and roll out dough until ½-inch thick.
Cut into shortcakes with a floured 3-inch to 3 1/2-inch biscuit cutter.
Place on ungreased cookie sheet.
Bake 15 to 18 minutes, or until golden brown.
Beat together chilled whipping cream, 2 tablespoons sugar and vanilla in a small bowl until stiff peaks form.
Split each shortcake crosswise, mound with Michigan strawberries, top with other half of shortcake, mound with more berries and top with a dollop of whipped cream.
|