STRAWBERRY SHORTCAKE WITH CREAM BISCUITS

STRAWBERRY SHORTCAKE WITH CREAM BISCUITS Cream biscuits (see below) 1 quart strawberries Sugar to taste 1 1/2 cups heavy cream About 1 tablespoon unsweetened butter

Prepare biscuits, shaping into rounds about 3 inches in diameter, or squares, or bake dough in an 8-inch cake pan.

Slice berries, reserving 6 to 8 whole ones to decorate, and sweeten them to taste.

Whip cream with a little sugar then fold about 1/4 of it into berries.

When baked, split biscuits. Spread one half with butter and top with berries. Cover with other half of biscuit, spread whipped cream on top, and garnish with whole berries.

Serves 6 to 8.

CREAM BISCUITS 2 cups flour 1 teaspoon salt 1 tablespoon baking powder 2 teaspoons sugar 1 11/2 cups heavy cream 6 tablespoons melted butter (about 1/2 cup)

Preheat oven to 425 degrees F. Use ungreased baking sheet.

Combine flour, salt, baking powder, and sugar in mixing bowl, and stir with a fork. Slowly add 1 cup cream, stirring constantly. Gather dough together, and when it holds together and feels tender, it is ready to knead. If it seems shaggy and pieces are dry and falling away, then slowly add additional cream to make it hold together.

On lightly floured board, knead dough lightly 1 minute. Pat into a square about 1/2 inch thick. Cut into 12 squares and dip each into melted butter so all sides are coated. Place 2 inches apart on baking sheet. Bake about 15 minutes, or until lightly browned. Serve hot.

Makes 12 biscuits. From "The Fannie Farmer Cookbook," by Marion Cunningham (Knopf, $24.95).

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