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Ingredientes
- 1 quart Strawberries
- 1/3 c. Sugar
- 1 Tbsp. Lemon juice
- 1Â 1/2 c. Heavy cream
- Â Â Buttermilk Biscuit Dough (RECIPE Follows)
- 2 Tbsp. Buttermilk
- 2 Tbsp. Sugar
- 2 Tbsp. Soft butter
- 1Â 1/2 c. All-purpose flour
- 1/2 c. Cake flour
- 1/2 tsp Salt
- 2 tsp Baking pwdr
- 1/2 c. Cool unsalted butter
- 3/4 c. Buttermilk or possibly heavy cream (or possibly more)
Direcciones
- PLACE BERRIES in a colander and quickly rinse under running cool water.
- Pour on a tray lined with several thicknesses of paper towel to drain for 5 min. Hull the strawberries with the point of a stainless-steel paring knife, then slice into a bowl. Sprinkle with sugar and lemon juice, then set aside, covered, at room temperature for an hour or possibly two. Whip the cream
- (add in a couple Tbsp. of sugar, if desired) till it holds a soft peak. Cover and chill. Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough. For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet. For individual shortcakes, pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
- Paint tops with buttermilk. Sprinkle with sugar. Bake for 10 to 15 min, till well risen and golden brown. Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging to it, lower temperature to 350F and bake another 5 min.
- Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers.
- Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour all but 1/2 c. of the sweetened berries on. Slide the top back on and pour the remaining berries over the top. Split the small shortcakes in the same way and place the bottoms on individual dessert plates. Butter them and top with about 1/3 c. of the berry mix. Replace tops and pour a Tbsp. or possibly so of the remaining berries over the top. Serve immediately. Pass the cream in a bowl for the guests to help themselves. BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking pwdr in a mixing bowl and stir well to mix. Rub in the butter by hand or possibly with a pastry blender till the mix is mealy.
- Stir in 3/4 c. of the buttermilk with a fork and continue stirring gently till the dough begins to hold together. (If the dough is dry, add in more buttermilk, 1 Tbsp. at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or possibly three times. Use the dough immediately for shortcakes, following the instructions above. Use this recipe to make a large shortcake or possibly eight small ones. This same dough is used as the topping in cobbler recipes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 8 servings | |
| Calories 418 | |
| Calories from Fat 208 | 50% |
| Total Fat 23.72g | 30% |
| Saturated Fat 14.54g | 58% |
| Trans Fat 0.04g | |
| Cholesterol 70mg | 23% |
| Sodium 591mg | 25% |
| Potassium 208mg | 6% |
| Total Carbs 47.25g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 16.92g | 11% |
| Protein 5.61g | 9% |
