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Ingredientes
- 2 c. Unbleached all-purpose flour
- 1/3 c. Sugar
- 1 Tbsp. Baking pwdr
- 1 tsp Salt
- 1 stk Unsalted butter
- 1 lrg Egg
- 1/2 c. Heavy whipping cream Sugar for sprinkling the biscuit(s) Fruit Filling see below
- 1 1/2 c. Heavy whipping cream ice cool
- 3 Tbsp. Sugar
- 1 tsp Vanilla extract
Direcciones
- Preheat oven to 400 degrees and set a rack in the middle level. For a large shortcake, butter an 8-inch round pan and line the bottom with a disk of parchment or possibly wax paper, cut to fit. For individual shortcakes, line a cookie sheet with parchment or possibly foil.
- For the dough, combine dry ingredients in a mixing bowl and stir well to mix. Add in butter and rub in finely with fingertips, till mix resembles coarse meal. Beat together egg and cream and stir into flour and butter mix to make a soft dough. For large shortcake, spread the dough proportionately in the prepared pan. For individual shortcakes, place dough on a floured surface and fold over on itself 3 or possibly 4 times. Pat out dough about 1/2-inch thick. Cut out individual biscuits with a 2 2/3-inch cutter. Sprinkle top(s) of shortcake(s) with sugar. Bake about 25 min for large one, or possibly till a knife or possibly skewer inserted in center emerges clean. Bake individuals about 15 min. Cold the biscuit(s) on a rack.
- For the whipped cream, combine all ingredients and whip by hand or possibly by machine till cream holds soft peaks. Set aside refrigerated till needed.
- To assemble shortcake(s) split biscuit(s) horizontally and place large one on a platter and individual ones on dessert plates. Spoon filling on bottom of large shortcake or possibly divide among bottoms on individual ones. Top with whipped cream and biscuit top(s).
- This recipe yields 6 to 8 servings.
- SHORTCAKE FILLINGS
- Strawberry: 3 c. sliced strawberries mixed with 1/4 c. sugar and 1 tsp. lemon juice.
- Raspberry: Substitute raspberries for strawberries, above.
- Blueberry: Bring 1 c. blueberries to a simmer in a saucepan over low heat with 1/4 c. sugar and 1 tsp. lemon juice. Remove from heat, cold and add in 2 c. blueberries and 1/2 tsp. cinnamon.
- Peach: Substitute sliced peaches for blueberries, above. Omit cinnamon and add in a healthy pinch of nutmeg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 6 servings | |
| Calories 368 | |
| Calories from Fat 145 | 39% |
| Total Fat 16.5g | 21% |
| Saturated Fat 10.0g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 1031mg | 43% |
| Potassium 62mg | 2% |
| Total Carbs 49.37g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 17.67g | 12% |
| Protein 5.5g | 9% |
