Tuesday, August 3, 2010
One year I volunteered at the Bellevue Strawberry Festival. The strawberry goodness inspired me, and later that weekend I made strawberry shortcake.
These photos are old, but remind me of a very happy afternoon.
2 cups All-Purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 Tablespoon baking powder
1/4 cup unsalted butter, chilled and diced
1/2 teaspoon almond extract
1/2 cup cream + 3 Tablespoons
1 1/2 cups cream
1/4 cup powdered sugar
1 Tablespoon vanilla
A couple pints of sliced strawberries, sprinkled with sugar.
Pre-heat oven to 350°
In a large mixing bowl, sift together the flour, sugar, salt and baking powder. Add in the butter, and combine with the flour until the dough becomes the consistency of a coarse meal. Add the almond extract and cream and mixing by hand for until the dry and wet ingredients are just combined. Be careful not to over mix. Place on a floured countertop and roll until 1/2" to 3/4" thick. Cut into circular pieces, about 2" in diameter (I used the round open end of a drinking glass, because I couldn’t find my biscuit cutter). Brush each piece with milk and top/garnish with a sprinkle of raw sugar. Place on a buttered baking sheet and bake in oven for 18-20 minutes, until lightly golden. Remove from the oven and allow to cool.
In another bowl, combine the cream, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
Take a shortcake and remove the top. Place a dollop of whipped cream on the bottom layer and a spoonful of strawberries. Place the top of the shortcake back on, and top with another dollop of whipped cream and spoonful of strawberries. Serve.
Serves 8 – 12