Old-fashioned shortcakes

Yield: 1 servings

Measure Ingredient
2 cups Self-rising cake flour
2 tablespoons Sugar
1 Stick unsalted butter
¾ cup Buttermilk; milk or cream
2 tablespoons Buttermilk
2 tablespoons Sugar
1 quart Strawberries
⅓ cup Sugar
1 tablespoon Lemon juice
1½ cup Heavy cream

SHORTCAKE BISCUITS

FILLING AND FINISHING

Preheat the oven to 450 degrees and set a rack in the middle level.

In a bowl, combine the flour and sugar and stir well to mix. Cut the butter into 8 or 10 pieces and rub into the dry ingredients until the mixture resembles coarse meal (or pulse in a food processor fitted with the metal blade). Make a well in the center and add the buttermilk. Stir gently with a fork to mix in the buttermilk, being careful not to overwork the dough.

Let the dough stand in the bowl for a minute or two to let the flour absorb the liquid.

For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet. For individual shortcakes, pat the dough into 6 by 12-inch rectangle and cut it into eight 3-inch biscuits with a sharp, floured round cutter. Transfer to a parchment lined cookie sheet. Paint the top(s) with the buttermilk and sprinkle with the sugar. Bake for 10 to 15 minutes, until well risen and golden. Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with the dough still clinging to it, lower temperature to 350 degrees and bake another 5 minutes. Remove from oven and let cool. Slice shortcakes in half horizontally. Spoon berries on bottom half of biscuits.

Add a scoop of ice cream or frozen mousse on the berries before covering with biscuit top.

Strawberry version:

Place the berries in a colander and quickly rinse them under running cold water. Pour them on a pan or tray lined with several thicknesses of paper towel to drain for 5 minutes. Hull the strawberries with the point of a stainless steel paring knife, then slice them into a bowl. Sprinkle with the sugar and lemon juice, then set aside, covered, at room temperature for an hour or two.

Whip the cream (add a couple of tablespoons of sugar, if you like) until it holds a soft peak, cover and refrigerate.

Serve with Strawberry frozen mousse in the center topped with fresh berries.

TIPS:

1. When molding a frozen souffle, place the container the mixture is going into, in the freezer for 1 hour prior to filling. This will allow the mixture to chill quickly and help to prevent separation.

2. Be careful when measuring the sugar and any alcohol called for in a frozen souffle because these two ingredients can inhibit freezing. Either too much or too little can result in the souffle being too icy or too slushy

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9176 Converted by MM_Buster v2.0l.

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