Yields or Serves:
With juicy strawberries spooned over sweet and tender biscuits, old-fashioned strawberry shortcakes are the perfect springtime dessert. If the berries are very sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1/3 cup dry measure.
- 32 Ounces Fresh Strawberries (Quartered)
- 3/4 Cup Sugar (Divided)
- 1/4 Teaspoon Almond Extract
- 2 3/4 Cups Unbleached Flour
- 4 Teaspoons Baking Powder
- 3/4 Cup Cold Butter (Cut Up)
- 2 Large Eggs (Lightly Beaten)
- 8 Ounces Sour Cream
- 1 1/2 Teaspoons Vanilla Extract
- 2 Cups Sweetened Whipped Cream
- Fresh Mint Sprigs For Garnish (Optional)
- In medium-size bowl combine strawberries, 1/2 cup sugar, and almond extract. Cover berry mixture with plastic wrap and let stand 2 hours.
- Preheat oven to 450 degrees.
- Line rimmed baking sheets with parchment paper or lightly grease. Set aside.
- In large-size bowl combine flour, remaining 1/4 cup sugar, and baking powder. Cut butter into flour mixture with pastry blender or fork until crumbly.
- In medium-size bowl whisk together eggs, sour cream, and vanilla until blended. Add to flour mixture. Stir just until dry ingredients are moistened.
- Drop dough by lightly greased 1/3 cupful onto prepared baking sheet. Coat cup with cooking spray after each drop.
- Place in oven for 12 to 15 minutes until golden. Remember that each oven heats differently. Remove from oven and let cool.
- To assemble split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom. Top each with rounded tablespoons sweetened whipped cream. Cover with tops. Serve with remaining whipped cream. Garnish with fresh mint sprigs if desired.
- Serve immediately.
- Serves 8
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen