Wednesday, August 5, 2015

Strawberry Shortcake

What goes better with dinner than dessert? Its Jenna here again! When I was with my friends a few weeks ago having fun and making tasty food, we decided we needed dessert to finish off our great lasagna meal! Shelby took the reigns in homemade strawberry shortcake. We made a few changes, but we made a double batch two nights in a row and there weren't many leftovers!

Strawberry Shortcake
 
 
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter, cold and cut into chunks
7/8 cup milk
 
For the strawberry sauce:
2 pounds of strawberries, washed, de-stemmed, and quartered
2 cups of sugar
 
 
Mix and sift together dry ingredients (we didn't sift...no one has time for that!). Work shortening with fingertips (or forks!) or a pastry cutter as you would make a pie crust or biscuits. Work quickly and keep everything cold (it works if it isn't cold...we started chit chatting during the process!).
 
Add liquid gradually and blend only enough to make a soft dough. Turn out onto a lightly floured board. Roll lightly into 1/2" thickness. *
 
Cut into 3 inch squares or rounds to a 1/2 inch thickness using a cookie cutter or mug, or cut into six to seven inch circles for larger shortcakes. *
 
Bake in a preheated 450 degree oven until shortcakes are crisp and very light in color.
 
Cooking time will depend on what size shortcake has been cut; the smallest being cooked in as little as 10 minutes or less, and the largest requiring 15 to 20 minutes depending on your oven.*
 
When done, remove from oven and allow to cool on wire racks, then split into halves as soon as possible.*
 
* We didn't to this!
Rather than deal with individual shortcakes, we greased two 8 or 9 inch round baking pans. We added more flour to the dough to make it form-able into a pan. We pressed half of the dough into each pan (they were probably about an inch and a half thick) and placed the pans in the oven. To be honest, again we were chatting and didn't keep a close eye on the cooking time. We initially set the timer for 10 minutes and then checked every couple minutes after. We wanted it to be brown on top, so they probably baked for 15-20 minutes, since we had two in the oven. We just checked the top and when they weren't gooey anymore, we called it good. After taken out of the oven, we just left them on the stove to cook and cut into slivers like a pie and got about 8 pieces from each pan.
 
While the shortcakes were in the oven, we placed the strawberries and sugar in a bowl, mashed them together so we created a sauce, with a few chunks of strawberries, and placed into the fridge to chill.
 
Serve the shortcake with whipped cream and strawberries! Enjoy a slice...or two (hey! It was vacation :D)!

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