Fresh Strawberry Shortcake
PREP TIME: 15 min
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COOK TIME: 15 min
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YIELD: 6 servings |
INGREDIENTS:
| 2 cups White Lily® Enriched Bleached Self-Rising Flour | 1 large egg |
| 1/2 cup granulated sugar divided | 3 cups sliced strawberries |
| 1/2 cup butter | 1 cup heavy cream |
| 1/3 cup half-and-half plus 2 teaspoons to brush tops | 2 tbsps. powdered sugar |
- 2 cups White Lily® Enriched Bleached Self-Rising Flour
- 1/2 cup granulated sugar, divided
- 1/2 cup butter
- 1/3 cup half-and-half, plus 2 teaspoons to brush tops
- 1 large egg
- 3 cups sliced strawberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 450°F. Combine flour and 1/4 cup granulated sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture is the size of peas. Whisk 1/3 cup half-and-half with egg. Add to flour mixture, stirring with fork just until dry ingredients are moistened.
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2.
TURN dough onto lightly floured surface. Form into a ball; knead gently 2 to 3 times.
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3.
ROLL dough to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter, leaving as little dough as possible between cuts. Gather remaining dough and re-roll one time. Cut as described above. Discard scraps. Place 1/2-inch apart on baking sheet. Brush tops lightly with 2 teaspoons half-and-half.
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4.
BAKE 12 to 15 minutes or until golden brown.
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5.
STIR strawberries with remaining 1/4 cup granulated sugar. Beat whipped cream and powdered sugar until soft peaks form. Split shortcakes in half. Spoon berries between layers and onto top. Top with whipped cream.
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