May 13, 2009

Kristina's Strawberry Shortcake

This recipe shall forever be dubbed...
Kristina's Strawberry Shortcake

you must try it


2 cups soft white wheat flour (aka wheat pastry flour)

1 tbsp baking powder

1/2 tsp salt

3 tbsp honey granules (can sub white sugar)

1 stick butter, chilled

2/3 to 3/4 cup half and half, milk, or cream (use cream- why not?)


1 quart strawberries

1/3 cup honey granules (can sub white sugar)

Whipped Topping:

1 1/2 cups whipping cream

Rinse berries under cold water; drain well. Hull and slice berries; place in a bowl. Sprinkle with honey granules; cover and let stand at room temperature for about 1 hour.

Whip the cream (sweeten with 2-3 tbsp honey granules if desired and 1 tsp real vanilla) until it holds a soft peak. Cover and refrigerate until ready to serve.

Preheat oven to 425 degrees.

In food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and honey granules and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer to large bowl and make a well in center. With fork, stir in cream until dough is just moist. Do not overwork. Let stand for a minute. Turn dough out on floured surface. Knead 2-3 times until dough holds together and is less sticky.

Gently pat the dough into a 3/4 inch thick rectangle and cut into 8 (3 inch) biscuits with a floured round cutter. Transfer to a greased cookie sheet. Brush on some cream and sprinkle with honey granules. Bake for 10-15 min.

Remove to a platter and split each biscuit horizontally with a serrated knife. Top with about 1/3 cup of berry mixture. Replace the tops and top with a tbsp or so of berries. Serve with whipped cream for topping.


0 comments that bring me joy: