Sunday, June 2, 2013

Strawberries and Cream Shortcake


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Another Strawberry recipe.  We have strawberries galore in the strawberry patch.  I am hunting for a strawberry salsa recipe so that could be the next thing you see get posted to my blog.  We also made strawberry freezer jam today.  We made it two different ways.  The first one was a lower sugar recipe and the Sure Jell directions said to put the sugar and pectin in a sauce pan with water and bring to a boil then add it to the crushed fruit.  It made a really red but clear jelly with fruit bits.  The other method we used the regular Sure Jell and that method said to only put the pectin and water on to boil and you add the sugar to the fruit.  This resulted in the jelly looking really grainy. I am guessing the first way looks clearer because of boiling the sugar with the pectin.  The less sugar recipe does not seem like it has not set up as well so I am thinking about trying it over a scoop of vanilla ice cream.

Strawberries and Cream Shortcake
pinch my salt

4 cups strawberries, rinsed, hulled and sliced
4-6 T sugar (adjust to your own taste)
1 1/2 C flour
1 1/2 t baking powder
4 T sugar
1/3 C cold butter, cut into small pieces
1/2 C cold milk
1/2 t vanilla
whipped Cream

In a medium bowl combine the strawberries and sugar.  Set the strawberries aside to get juicy while you make the shortcakes. In a separate bowl, whisk together flour, baking powder and sugar.  Using a pastry blender or your finger tips, cut or rub the butter into the flour mixture until it resembles coarse crumbs.  Add milk and vanilla all at once to the flour mixture and stir until just combined.

Using a large spoon, drop mixture into 4 equal piles on an ungreased baking sheet.  Bake 12 to 15 minutes at 425 degrees.  Remove biscuits to a cooling rack and let cool for a few minutes.  To serve, split a warm biscuit in two, spoon 1/4 of the berry mixture over the bottom half top with whip cream and the other half of the biscuit.