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Summer is Blooming
Strawberry Shortcake
Say Good bye to that stale old sponge cake recipe for strawberry shortcake and Hello to delicious tender real "shortcake".
Make the shortcake biscuits ahead of time and assemble when ready to serve.
Ingredients
**8 or 9 Shortcakes**
1/3 cup shortening
2 cups all-purpose flour, sifted
1 Tbl. plus 1 tsp. granulated sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
**strawberry glaze**
1 cup well crushed strawberries
1/2 cup water
1/2 tsp. lemon juice
1/2 cup granulated sugar
1 Tbl. corn starch
**Whipping Cream**
2 cups heavy whipping cream
1 tsp. vanilla
5 to 6 Tbls. powdered sugar
*4 cups sliced fresh strawberries*
Pre-heat oven at 450F.
In a medium mixing bowl, cut shortening with pastry blender into 2 cups flour, salt, baking powder, and sugar until crumbly. Stir in milk just until blended. Turn dough onto a floured surface and knead 20 times. Roll out to 1/2 inch thick and cut with 3 inch biscuit cutter. Place on ungreased baking sheet and bake for about 6 minutes or until lightly golden.
Meanwhile, in a small sauce pan whisk together 1/2 cup sugar and 1 Tbl. corn starch. Add crushed strawberries, water and lemon juice to sugar and cook over medium heat until bubbly and for 1 minute, stirring constantly; Let cool.
Using an electric hand mixer on medium speed beat 2 cups heavy whipping cream with 1 tsp.vanilla and powdered sugar until stiff being careful not to over beat and turn cream to butter. Keep refrigerated.
Prepare strawberries by washing and removing the stems and hulls, slice about 1/4 inch thick. Place sliced strawberries into cooled glaze.
Assemble dessert by spilting shortcakes in half, spoon glazed strawberries over bottom of shortcake then spoon a dallop of whipping cream onto that. Layer with the remaining top of shortcake then add alittle more of the glazed strawberries and a small amount of whipping cream on the top. Recipe makes 8 or 9 beatuiful Strawberry Shortcakes.
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