Strawberry Shortcake
2 cups unbleached all–purpose flour
2 tablespoons granulated sugar
¾ teaspoon salt
1 tablespoon baking powder
4 tablespoons sweet butter, chilled
½ cup light cream
sweet butter, softened, for topping
6 cups strawberries, sliced and sprinkled with sugar (or other summer fruit)
1 ½ cups heavy cream, chilled
Preheat oven to 450 degrees
Sift flour, sugar, salt and baking powder together into a mixing bowl. Cut in the 4 tablespoons of butter until the mixture resembles oats. Pour in cream and mix gently until just blended.
Roll dough out on a floured work surface to a thickness of 5/8 inch. Cut into 3-inch circles with a cookie cutter, Gather scraps, roll again and cut more rounds; you should have 6 rounds.
Bake shortcakes on a greased baking sheet for about 10 minutes, or until puffed and lightly browned.
Cool the biscuits slightly, split them, and spread softened butter light over the cut surfaces. Set the bottoms on dessert plates; spoon on sliced strawberries, and crown with the tops of the biscuits. Whip chilled cream, and spoon a dollop onto each shortcake. Serve immediately.
Note: To make drop biscuits, use an additional ¼ cup cream and drop the dough by large spoonfuls onto the baking sheet. Bake as directed above.
Recipe from The Silver Palate Cookbook by Julee Russo & Shelia Lukins.
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