So to day it has been really warm after this freezing winter.Its been 70 degrees lately. And strawberry shortcake is the perfect spring and summer desert. When i was 6 me and my sister for desert would make an assumably line strawberries, cool whip, than sugar and we would eat that all day long. So when i heard of strawberry shortcake i almost died. My Grandam makes hers with pound cake, but i make it with shortcakes which are like little sweet biscuits. That fluffy whipped cream with those juicy sweet slightly sour strawberries in the middle of that shortcake, not many things get better than that. Original recipe: Pure Desert cookbook, author Alice Medrich.
Serve it up
1 1/4 cup plus 4 Tab flour
1/4 sugar, plus extra for sprinkling
1 3/4 tea baking powder
A pinch of salt
1 cup heavy cream, plus extra for brushing
2 pints strawberries
The juice of 1 lemon
3 Tab sugar
1 batch Whipped cream
First mix the strawberries 3 Tab sugar and lemon juice in a small bowl and let sit in the refrigerator for at least 10 min. Preheat oven to 425 F. Line a baking sheet with parchment paper. Whisk flour, sugar, baking powder and salt in a medium sized bowl.Then make a well in the center of the flour and pour in the cream in the center of the hole. Than mix it with a wooden spoon then dump it out on a floured surface and need until it forms a ball. If it is a little bit to dry add a little bit more cream if it is a little bit to sticky add some more flour. Roll out to a 6 by 6 inch square. And cut into circles, really any size you want. Put the circles of dough on the baking sheet and brush with leftover cream than sprinkle with sugar. Put in the oven for 9-10 min. Take out of the oven and cool on a cooling rack until completely cool. Make sure you assemble these right before you want to eat them. When ready to eat, slice one of the shortcakes in half and add the whipped cream and then the strawberries then put the other half on the top. And get ready to eat all of them.