Tuesday, February 21, 2012

Strawberry Shortcakes

I found some wonderful strawberries the week, due to Valentine's Day and what better way to devour them than a yummy shortcake and whipped cream concoction? They were so fresh and flavorful....the whole family ate them and LOVED them!
2 16 ounce containers of fresh strawberries, cut in quarters
3/4 cup sugar, divided
1/4 tsp almond extract (YUM)
1 cup whipping cream
2 Tbsp sugar
2 3/4 cups flour
4 tsp baking powder
3/4 cut cold butter
2 lightly beaten eggs
1 8 ounce container of sour cream(full fat)
1 tsp vanilla

Combine the quartered strawberries with sugar to taste, mine were really sweet so I used less than 1/4 cup. Add the almond extract, cover and let sit for 2 hours.

Whip the cream on medium speed until frothy, gradually add the 2 Tbsp sugar and beat until soft peaks form.  Cover and chill...(this is so fresh and yummy you will want to eat it with a spoon, just make sure no one is looking!)

Mix the flour, baking powder and 1/4 cup sugar*I whisk it quickly* Cut the butter in with a pastry blender or 2 forks until crumbly.  Whisk the beaten eggs, sour cream and vanilla, add to the flour and mix until just moistened.  Drop dough by 1/3 cupfuls onto a baking sheet lined with parchment paper.  Coat the 1/3 cup with veg spray for easy dropping.  BAke for 12 minutes at 450 degrees.

Out these together by cutting the shortcakes in 1/2, top with strawberries then cream then the top, add more strawberries if you want! Enjoy~

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