Strawberry-Nut Pinwheel Shortcake
More From Oxmoor House
Other: 3 Hours
- 7 cups sliced strawberries (2 quarts whole)
- 1 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 3/4 cup cold butter or margarine, cut into small pieces
- 2/3 cup milk
- 2/3 cup firmly packed brown sugar
- 2 tablespoons butter or margarine, melted
- 1/3 cup finely chopped pecans
- 1 cup heavy whipping cream
- 1/4 cup sifted powdered sugar
- Combine strawberries and 1 cup granulated sugar in a large bowl, tossing gently to coat. Let stand at room temperature 1 hour; toss gently. Cover and chill 1 to 2 hours.
- Meanwhile, combine flour and next 4 ingredients in a large bowl; cut in 3/4 cup butter with a pastry blender until mixture is crumbly. Add milk, stirring with a fork just until flour is moistened. Turn dough out onto a lightly floured surface, and knead 4 or 5 times.
- Roll dough into a 12-inch square. Combine brown sugar and 2 tablespoons melted butter; sprinkle over dough, patting gently with fingers. Sprinkle with pecans. Roll up, jellyroll fashion; pinch seams and ends to seal. Cut roll into 12 (1-inch) slices. Place slices, 1 1/2 inches apart, on a lightly greased baking sheet. Bake at 425º for 15 minutes or until lightly browned. Remove pinwheels from oven, and cool on wire racks.
- Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
- Place 1 pinwheel on each serving plate; spoon strawberry mixture over pinwheels. Dollop shortcakes with whipped cream.
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