Fresh Strawberry Shortcakes

Meal Type

Cuisine

Demonstrated by: Chef Noreen Lam of The Contemporary Museum Cafe.
Simple Summer Dishes - June 15, 1999.

Ingredients:

Preheat electric oven to 400°F.
Grease a baking sheet.
Combine flour, baking powder, salt, and 1 1/2 tablespoons of the sugar.
Stir in 1 1/2 cups of the cream until a soft dough is formed.
On a floured board, pat dough into a circle about 3/4-inch thick.
Cut dough into six 3-inch biscuits; place on prepared baking sheet.
Brush lightly with cream and sprinkle with sugar.
Bake for 12 to 15 minutes or until lightly browned.
Rinse, drain, and remove stems from strawberries.
Slice 2 baskets of the strawberries; add 2 tablespoons of the remaining sugar and chill.
Cut remaining strawberries in half.
Add to food processor with 2 tablespoons of the remaining sugar and the lemon juice; process until smooth.
Strain, if desired, and chill.
Whip the remaining 1 cup cream with the remaining 1 tablespoon sugar and the vanilla, until soft peaks form; chill.
To serve, cut biscuits in half; butter cut-sides and place on baking sheet, buttered side up.
Heat in electric oven at 350°F for 2 to 3 minutes.
Place bottom halves of biscuit on dessert plates.
Top with sliced strawberries, whipped cream, and strawberry sauce.
Cover with top halves of biscuits; dust with powdered sugar.
Serve immediately.

Makes 6 servings.

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