Rich Individual Strawberry Shortcakes
PREP TIME: 20 min
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COOK TIME: 15 min
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YIELD: 6 to 8 shortcakes |
INGREDIENTS:
| 2 cups White Lily® Enriched Bleached Self-Rising Flour | 1 large egg lightly beaten |
| 1/4 cup sugar | 2 to 3 cups sliced strawberries sweetened with 1/4 cup sugar |
| 1/2 cup butter | 1 cup heavy cream whipped |
| 1/3 cup half-and-half |
- 2 cups White Lily® Enriched Bleached Self-Rising Flour
- 1/4 cup sugar
- 1/2 cup butter
- 1/3 cup half-and-half
- 1 large egg, lightly beaten
- 2 to 3 cups sliced strawberries, sweetened with 1/4 cup sugar
- 1 cup heavy cream, whipped
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 425°F.
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2.
COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
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3.
WHISK together half-and-half and egg until blended. Stir into flour mixture to make a stiff dough.
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4.
TURN onto lightly floured board; knead gently 8 to 10 strokes. Roll or pat dough to 1/2- to 3/4-inch thickness. Cut with 2 1/2 to 3-inch cutter. Place shortcakes 2 to 3 inches apart on ungreased baking sheet. Brush tops lightly with additional half-and-half.
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5.
BAKE 12 to 15 minutes or until golden brown.
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6.
PLACE shortcakes on individual serving plates. Split shortcakes in half; spoon strawberries between layers. Replace top layer; spoon on additional strawberries. Top with whipped cream. Garnish with fresh whole strawberries, if desired.
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