Rustic Organic Strawberry Shortcake

 

~ Serves 10 to 12 ~

 

2 cups flour

1 tsp salt

2 tsp sugar

1 T baking powder

1/3 cup butter, melted

1 cup heavy cream, plus additional if needed

2 pints organic strawberries, stemmed, sliced, and rinsed

2 cups freshly whipped cream

Fresh mint sprigs for garnish

 

  • Preheat oven to 4250.

  • In mixing bowl, combine flour, salt, sugar and baking powder, stirring with a fork to blend.

  • Slowly add the cream, stirring constantly, until dough is tender and holds together. Add additional cream if necessary to reach this stage.

  • Knead dough for one minute on lightly floured board. Pat into a square about 1/2" thick.

  • Cut dough into 12 squares or rounds and dip in melted butter to coat all sides.

  • Place 2 inches apart on ungreased baking sheet and bake 15 to 20minutes or until golden brown.

  • Split shortcakes, arrange on plates and top with sauce (see below) berries and cream. Garnish with mint sprigs.

 

Strawberry Sauce - this makes a generous amount of sauce

4 cups sugar

4 cups water

1 clove

1/2 small cinnamon stick

4 pints strawberries, stemmed and quartered (separated)

 

  • Make a simple syrup by cooking the water and sugar over low heat until the sugar is dissolved.  Add the clove and cinnamon stick, then bring to a boil and boil for five minutes. 

  • Strain the syrup to remove the clove and cinnamon and pour over two pints of berries.

  • Refrigerate overnight.

  • Puree mixture with a hand mixer.

  • Stir in the remaining 2 pints quartered strawberries.

 

©Tarbell’s 1997

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