Homemade Strawberry Shortcake
The contrast of hot and cold makes this simple dessert outstanding.
1 quart strawberries, hulled and cut in half
2 tablespoons orange liqueur (optional)
1/2 cup sugar, divided
3 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter
1 cup light cream or milk
Additional sugar for sprinkling over shortcakes
1 cup heavy cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla
Mix halved berries with liqueur and 1/4 cup sugar. Chill several hours. Sift flour with baking powder, salt, and remaining 1/4 cup sugar. Cut in butter until particles are size of small peas. Add light cream or milk all at once. Stir just enough to moisten dry particles. Turn dough out on lightly floured board and knead just a few times to shape into smooth ball.
With rolling pin or with fingers, shape dough into a rectangle about 6x9 inches. With sharp knife, cut oblong into 6 (3-inch) or 12 (1 1/2-inch) squares. Put biscuits on a lightly greased cookie sheet. Sprinkle additional granulated sugar over top of shortcakes, and bake in preheated 425-degree oven 15–20 minutes or until biscuits are deeply browned.
While biscuits are baking, whip heavy cream with confectioners’ sugar and vanilla until stiff. When biscuits are ready, split them while hot into halves. Spoon berries over bottom half. Top with second half of biscuit. Add more berries and top with whipped cream. Serve immediately.
Contributed by Someone’s in the Kitchen with Melanie (North Carolina)
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