Shortcakes with Fresh Strawberries
PREP TIME: 15 min
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COOK TIME: 19 min
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YIELD: 4 shortcakes |
INGREDIENTS:
| 2 cups White Lily® Enriched Unbleached Self-Rising Flour | 4 cups sliced strawberries |
| 1 1/4 cups sugar, plus 1/3 cup divided | 2 cups Smucker's® Strawberry Preserves |
| 1/2 cup (1 stick) cold butter, cut into 1/2 inch pieces | 2/3 cup powdered sugar |
| 2 1/4 cups heavy cream, plus 2 tablespoons divided |
- 2 cups White Lily® Enriched Unbleached Self-Rising Flour
- 1 1/4 cups sugar, plus 1/3 cup, divided
- 1/2 cup (1 stick) cold butter, cut into 1/2 inch pieces
- 2 1/4 cups heavy cream, plus 2 tablespoons, divided
- 4 cups sliced strawberries
- 2 cups Smucker's® Strawberry Preserves
- 2/3 cup powdered sugar
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 425°F.
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2.
COMBINE flour and 2 tablespoons sugar. Cut in butter with pastry blender or 2 knives until crumbs are the size of peas. Blend in 3/4 cup cream with fork until dough holds together.
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3.
TURN dough onto lightly floured surface. Knead 2 to 3 times. Roll to 3/4-inch thickness. Cut using floured 4-inch biscuit cutter. Place on baking sheet. Brush tops with 2 tablespoons cream. Sprinkle tops with 2 tablespoons sugar.
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4.
BAKE 18 to 20 minutes or until lightly browned. Cool on wire rack.
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5.
TOSS strawberries with 1 cup sugar. Whip 1 1/2 cups cream and 1/3 cup sugar in small bowl with electric mixer until soft peaks form.
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6.
CUT biscuits in half horizontally. Spread bottom half with preserves, top with strawberries and whipped cream. Place top half over whipped cream. Sprinkle with powdered sugar.
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