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
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.
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.