Classic Strawberry Shortcake
Happy Mother's Day To All Mothers In The World
Here is the perfect delight to please your Mom, strawberry shortcake. Its a heavenly dessert with flaky biscuits topped with whipped cream and lots of fresh strawberries.
Prepare the Strawberry filling
- 2 cups fresh juicy sweet strawberries
- 2 tbs sugar
- 1 3/4 cups all-purpose flour
- 1 tbs baking powder
- 1 tbs sugar
- 1/2 tsp salt
- 4 to 6 tbs chilled unsalted butter
- 3/4 cup heavy cream or half and half
- 2 cups whipped cream
Put the fresh strawberries in a medium bowl, crush them into a chunky puree.Add sugar , set aside for
at least 30 minutes. Preheat oven to 450 degrees F. In a large bowl combine flour, sugar, baking powder and salt. Cut in cold butter using a pastry blender (i used food processor) until it resemble bread crumbs.Make a well in the center and add heavy cream or half and half. Stir just until the dough comes away from the sides of the bowl. Gather the dough and gently knead it 3 or 4 times.Transfer the dough to a lightly floured surface and roll it into 3/4 inch thick disk . With a pastry cutter cut the dough into rounds. Lightly brush the biscuits with cream and sprinkle some sugar on top.Bake until lightly browned, 12 to 15 minutes.
Assemble the shortcake
With a serrated knife split the biscuits in half. Spoon the strawberries with the juice over the shortcake.Top with a dollop of whipped cream and cover with the other half.Serve with more berries and cream over the shortcake.