DANIELLE (omgdany) wrote in bakebakebake,
DANIELLE
omgdany
bakebakebake

Strawberry Shortcake






Biscuit:
1 Cup Margarine (I use butter here)
1/2 Cup granulated sugar
2 Eggs (lightly beaten)
4 Cups All Purpose Flour
8 tps Baking Powder
1 tsp Salt
3/4 Cup Milk

Preheat your oven to 450 F.

Mix all your dry ingredients together and cut in margarine (let's pretend it's butter though because that's the way nature intended) until it resembles corn meal. Here is where I would add my eggs to my milk and beat them a bit and then gradually add it in to the mix. You can do it however you want though, maybe I just think it looks prettier that way.

Divide your dough in to two so it is easier to work with and flour your surface. Pat dough out (no need for heavy rolling pins, people) and use a floured cookie cutter so you don't have to worry about your dough sticking to it.

NOW! If your biscuits are thicker bake them at 450 F for 15 minutes. If you're into the thin, about 12 minutes at the same temp.

Berries:

8 Cups Strawberries (2 1/2 pounds) hulled and sliced
6 tbsp granulated sugar

Put 3 cups of your berries into a bowl and mash them with a potato masher.  Add the rest of your berries to the ones you just beat the crap out of, add your sugar and mix it all together. Let the berries sit for a while in the fridge.

Whipped Cream:


Put your mixing bowl and whisk attachment in the freezer for 10-15 minutes.

1 Cup Heavy Cream
1 tbsp granulated sugar
1 tsp Vanilla extract

Add all ingredients to your bowl and beat on low speed for 30 seconds or so. Switch to medium and beat for a few seconds more and finish off on high until you reach the soft or stif peaks depending on how you like your cream.


Can also be found at my very new unpopulated (with posts...) blog thetastiest.blogspot.com/2010/06/strawberry-shortcake.html
Tags: berries
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