Strawberry shortcake with hot cream sauce - house beautif
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pints | Strawberries |
| 2 | cups | Flour |
| ¼ | cup | Sugar |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 2 | cups | Heavy cream |
| ¼ | cup | Sugar |
| Mint leaves | ||
| ¼ | teaspoon | Freshly grated nutmeg |
| ¼ | pounds | Sweet butter, room temp. |
| 1 | large | Egg, lightly beaten |
| ¾ | cup | Half-and-half (approx.) |
| ¼ | cup | Sweet butter |
Directions
FOR SHORT CAKE
FOR HOT CREAM SAUCE
FOR GARNISH
Hull strawberries, slice in half and set aside.
Prepare shortcake: In a large bowl mix flour, sugar, baking powder, salt, and nutmeg. Add butter and blend with a pastry blender until mixture resembles coarse cornmeal.
Place beaten egg in a 1-cup liquid measure and fill to the one-cup mark with half-and-half. Slowly stir into flour mixture with a fork.
Do not overwork dough. Using a spoon, drop dough onto an ungreased baking sheet in 6 equal mounds. Bake in a preheated 400'F for 10 to 12 minutes. Makes 6 small shortcakes.
Prepare hot cream sauce: In a large saucepan over low heat, gently simmer cream, sugar, and butter, stirring frequently for about ½ hour or until thicl Watch carefully, as mixture tends to boil over very quickly. Makes about 1½ C sauce.
To serve: Split hot shortcakes in half. Place one half on plate, top with strawberries and other half of shortcake, ladle sauce on top and garnish with mint. Serves 6.
House Beautiful/June/94 Scanned & fixed by Di & Gary