Strawberry Shortcake! A slightly sweet biscuit, topped with macerated sliced strawberries and creme chantilly.
I made these in lasagna pans. Recipe from baking illustrated.
The shortcake is slightly sweet.
10 oz AP flour
2.25 oz sugar
1T bak pwdr
½ t salt
4 oz butter
1 large egg
½ c plus 1 T whole milk (or half and half cream)
I sliced strawberries and added some sugar to macerate. For shortcake, blend flour, 3 T sugar, bak pwdr and salt. Add butter pieces and pulse until coarse meal. Mix egg with milk and pour into flour mixture. Mix until dough holds together. Lightly knead on floured work surface. Pat dough into 9 by 6 inch rectangle and cut 2 ¾ in rounds with cutter. Brush top with beaten egg white and sprinkle sugar. Bake 12-14 minutes until nice golden brown. (dough can sit in fridge for up to 2 hours). Top with strawberries and sweetened whipped cream.
I made these in lasagna pans. Recipe from baking illustrated.
The shortcake is slightly sweet.
10 oz AP flour
2.25 oz sugar
1T bak pwdr
½ t salt
4 oz butter
1 large egg
½ c plus 1 T whole milk (or half and half cream)
I sliced strawberries and added some sugar to macerate. For shortcake, blend flour, 3 T sugar, bak pwdr and salt. Add butter pieces and pulse until coarse meal. Mix egg with milk and pour into flour mixture. Mix until dough holds together. Lightly knead on floured work surface. Pat dough into 9 by 6 inch rectangle and cut 2 ¾ in rounds with cutter. Brush top with beaten egg white and sprinkle sugar. Bake 12-14 minutes until nice golden brown. (dough can sit in fridge for up to 2 hours). Top with strawberries and sweetened whipped cream.
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