Old Fashioned Strawberry Shortcake

* Exported from MasterCook *

Old Fashioned Strawberry Shortcake

Recipe By : Cooking Live Show #8890
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
filling and finishing:
1 quart strawberries
1/3 cup sugar
1 tablespoon lemon juice
whipped cream:
1 1/2 cup heavy cream
shortcake biscuits:
2 cups self rising cake flour
2 tablespoons sugar
1 stick unsalted butter
2/3 cups buttermilk -- milk or heavy
-- cream , (up to 3/4)
2 tablespoons buttermilk
2 tablespoons sugar
2 tablespoons soft butter

Place the berries in a colander and quickly rinse them under running
cold water. Pour them on a pan or tray lined with several thicknesses
of paper towel to drain for 5 minutes. Hull the strawberries with the
point of a stainless steel paring knife, then slice them into a bowl.
Sprinkle with the sugar and lemon juice, then set aside, covered at
room temperature for an hour or two.

Whip the cream (add a couple of tablespoons of sugar, if you like)
until it holds a soft peak, cover and refrigerate.

Preheat the oven to 450 degrees and set rack in the middle level.

In a food processor combine the self-rising flour and sugar and pulse
to mix. Add the butter, cut into 8 to 10 pieces, and pulse until the
mixture resembles coarse meal. Transfer the mixture to a large bowl
and make a well in the center. With a fork stir in the buttermilk,
begin careful not to over work the dough. Let the dough stand for a
minute or 2 to let the flours absorb the liquid. Flour the work
surface and turn the dough out onto it. Fold the dough over on itself
2 or 3 times, until it is smooth and less sticky.

For a large shortcake, pat the dough into a 9-inch disk on
parchment-lined cookie sheet. For individual shortcakes, pat the dough
into a 6 by 12-inch rectangle and cut into 8 (3-inch) biscuits with a
sharp, floured round cutter. Transfer to a parchment-lined cookie
sheet. Paint the tops with the buttermilk and sprinkle with the sugar.
Bake for 10 to 15 minutes, until well risen and golden brown. Check
the center of the large shortcake with a toothpick to make sure it has
baked through. If the pick emerges with dough clinging to it, lower
temperature to 350 degrees and bake another 5 minutes.

Slide the large shortcake onto a platter immediately after it is
baked. Use a sharp, serrated knife to slice through the middle, making
two layers. Slide the edge of a cookie sheet between the two layers
and lift the top layer off. Butter the bottom layer and pour on all
but 1/2 cup of the berries.

Slide the top back on and pour the remaining berries on the top. Split
the small shortcakes in the same way and place the bottoms on
individual dessert plates. Butter them and top with about 1/3 cup
berry mixture. Replace tops and pour a tablespoon or so on the top.
Serve immediately, passing the cream in a bowl for the guests to help
themselves.

Yield: 8 servings




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