JUNE 14TH: STRAWBERRY SHORTCAKE

The Perfect Strawberry Shortcake

Biscuits:

2 ½ c. all purpose flour

1 Tbsp. baking powder

½ tsp. baking soda

½ tsp. salt

1/3 c. + 1 Tbsp. sugar

½ c. (1 stick) cold butter, cut up

1 large egg, separated

1 c. buttermilk

Sugared berries:

2 ½ lb. strawberries (8 c.)

2 Tbsp. sugar

1 Tbsp. water

Whipped Cream:

1 c. heavy or whipping cream

2 Tbsp. sugar

1 tsp. vanilla

Preheat oven to 425°. To prepare shortcakes: in bowl, combine flour, baking powder, baking soda, salt & 1/3 c. sugar. Cut in butter. With fork, beat egg yolk with buttermilk; stir into flour mixture just until dough leaves side of bowl. On floured surface, with floured hands, knead dough 6-8 times to combine; pat to ¾” thickness. Cut out shortcakes; place 1” apart on ungreased  large cookie sheet. Press trimmings together; cut to make 8 biscuits in all. With fork, beat egg white; brush on shortcakes. Sprinkle with sugar. Bake 15-20 minutes or until golden. Cool on wire rack. To prepare strawberries: hull; slice and place in large bowl with sugar and water. Let stand 15 minutes or refrigerate up to 4 hours. To prepare whipped cream: in medium bowl, beat cream, sugar and vanilla until stiff peaks form. Split each shortcake. Place bottom halves on 8 plates. Layer berries and cream over shortcake bottoms; replace tops. Dollop with cream and berries. Yield: 8 servings.

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