Wednesday, November 17, 2010

Strawberry Lemon Shortcake

So, one day we're looking at a ton of fresh strawberries we picked at a local farm, and we're thinking, "That is a lot of strawberries. What are we going to do with them?" So we decide we want to eat strawberry shortcake, but we don't want to go buy any cake. We look at Allrecipes, and find this recipe. Good move. --Mark


1 1/2 cups sliced fresh strawberries
2 T sugar

1 cup all-purpose flour
2 T sugar
3/4 tsp baking powder
1/8 tsp salt
2 T cold butter
3 T milk
1 egg yolk, beaten
3/4 tsp grated lemon peel

Lemon Butter
1 T butter, softened
1/4 T grated lemon peel

Whipped Cream
1/3 cup heavy whipping cream
1 tsp sugar


In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.

In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky). Turn onto a lightly floured surface; knead 10 times. Divide dough in half. Gently pat or roll each half into a 3/4-in.-thick circle. Place 2 in. apart on an ungreased baking sheet. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes.

Meanwhile, in a small bowl, combine butter and lemon peel; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.

To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, then top each with a fourth of the strawberries and whipped cream. Cover with shortcake top and remaining berries and cream.


Bake a bit longer than it states--YUM!

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