|
| |
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
|