Tuesday, August 3, 2010

Scrumptious Strawberry Shortcake

3 cups of all-purpose flour
1/4 cup of white sugar
4 teaspoons of baking powder
1 cup of butter
2/3 cup heavy cream
1 egg, beaten
1 teaspoon vanilla
1/2 teaspoon lemon extract
3 cups of sliced strawberries
3 tablespoons of white sugar
whipped cream

Preheat oven to 350.

Pour 3 cups of all purpose flour and 1/4 cup white sugar in a large bowl.

Add 4 teaspoons of baking powder and mix.

Add 1 cup of butter. Cut in using two knives.

Pour 2/3 cup of heavy cream in a measuring cup. Add the egg, 1 teaspoon of vanilla, and 1/2 teaspoon of lemon extract. Mix well.

Pour wet mixture into dry mixture and stir well.

Sprinkle a little flour onto the counter or pastry board.

Pour dough onto floured surface and knead for about 2 minutes until it comes together.

It should look like this.

Roll out the dough using a rolling pin. Make sure to use flour to keep it from sticking.

Cut out shapes and place on a cookie sheet. The cookie sheet does not need to be greased.

Bake at 350 for about 20 minutes or until golden brown. Remove from oven and let cool for a couple of minutes.

Cool on cooling rack.

Wash strawberries.

Slice and place in a lidded bowl.

Pour 3 tablespoons of sugar on top of the sliced strawberries and place in refrigerator for at least an hour.

Put the shortbread and strawberries on a plate or bowl and top with whipped cream. Enjoy!

Adapted from the recipe Scrumptious Strawberry Shortcake on AllRecipes.com.