Melt-away Strawberry Shortcakes

Melt-away Strawberry Shortcakes Recipe
James Carrier
Notes: Prepare shortcakes through step 4 up to 1 day ahead; let cool completely, then store airtight at room temperature.

Yield:

Makes 6 servings

Recipe from

Sunset

Nutritional Information

Calories 472
Caloriesfromfat 55 %
Protein 5.4 g
Fat 29 g
Satfat 18 g
Carbohydrate 49 g
Fiber 3.5 g
Sodium 464 mg
Cholesterol 94 mg

Ingredients

About 1 1/2 cups all-purpose flour
About 7 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup (1/6 lb.) butter or margarine, in chunks
1 1/2 cups whipping cream
1 quart sliced strawberries (1/4 in. thick)
1/2 teaspoon vanilla

Preparation

1. In a bowl, mix 1 1/2 cups flour, 1/4 cup sugar, baking powder, and salt. Add butter and cut in with a pastry blender or rub in with your fingers until fine crumbs form. Add 3/4 cup cream and stir with a fork until dough holds together.

2. On a lightly floured board, knead dough just until smooth, 3 or 4 turns. Coat board with more flour and roll dough into a 4- by 8-inch rectangle. With a floured knife or fluted cutter, cut into 6 equal rectangles. Space rectangles 2 inches apart on a 12- by 15-inch baking sheet. Sprinkle evenly with 1 teaspoon sugar.

3. Bake in a 375° regular or 350° convection oven until shortcakes are deep golden brown, 20 to 25 minutes. Let cool on sheet at least 15 minutes.

4. As shortcakes bake, in a bowl, gently mix strawberries with 2 tablespoons sugar. In another bowl, with a mixer on medium-high speed, whip remaining 3/4 cup cream, 1 tablespoon sugar, and vanilla until mixture holds soft mounds; cover and chill.

5. With a serrated knife, split shortcakes in half horizontally. Set bottoms cut side up on plates. Mound strawberries and whipped cream on bottoms. Set tops cut side down on fruit and cream.