Melt-Away Strawberry Shortcakes


Monday, December 17th 2007, 11:38 am
By: News On 6


Thursday, January 01, 2004
Categories:
Dessert
Yield:
6 servings
Ingredients:
About 1 1/2 cups all-purpose flourAbout 7 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup (1/6 lb.) butter or margarine, in chunks
1 1/2 cups whipping cream
1 quart sliced strawberries (1/4 in. thick)
1/2 teaspoon vanilla
Directions:
1. In a bowl, mix 11/2 cups flour, 1/4 cup sugar, baking powder, and salt. Add butter and cut in with a pastry blender or rub in with your fingers until fine crumbs form. Add 3/4 cup cream and stir with a fork until dough holds together.

2. On a lightly floured board, knead dough just until smooth, 3 or 4 turns. Coat board with more flour and roll dough into a 4- by 8-inch rectangle. With a floured knife or fluted cutter, cut into 6 equal rectangles. Space rectangles 2 inches apart on a 12- by 15-inch baking sheet. Sprinkle evenly with 1 teaspoon sugar.

3. Bake in a 375° regular or 350° convection oven until shortcakes are deep golden brown, 20 to 25 minutes. Let cool on sheet at least 15 minutes.

4. As shortcakes bake, in a bowl, gently mix strawberries with 2 tablespoons sugar. In another bowl, with a mixer on medium-high speed, whip remaining 3/4 cup cream, 1 tablespoon sugar, and vanilla until mixture holds soft mounds; cover and chill.

5. With a serrated knife, split shortcakes in half horizontally. Set bottoms cut side up on plates. Mound strawberries and whipped cream on bottoms. Set tops cut side down on fruit and cream.
Nutrition Facts:
472 cal., 55% (261 cal.) from fat; 5.4 g protein; 29 g fat (18 g sat.); 49 g carbo (3.5 g fiber); 464 mg sodium; 94 mg chol.
Source:
Elaine Johnson