STRAWBERRY SHORTCAKE √
Note: This recipe is adapted slightly from “The America’s Test Kitchen Family Baking Book.” Extra shortcakes may be frozen; to use, place frozen on a baking sheet in a 350-degree oven for 10 minutes.
• 8 c. strawberries, hulled
• 6 tbsp. granulated sugar
• 2 c. flour
• 2 tbsp. granulated sugar
• 2 tbsp. brown sugar, packed
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 6 tbsp. unsalted cold butter, cut in 1/2-in. pieces
• 2/3 c. half-and-half, plus extra for brushing
• 1 egg
• Sparkling sugar
• 2 c. heavy whipping cream
• 2 to 3 tbsp. powdered sugar, to taste
To prepare berries: Slice the berries and sprinkle with 6 tablespoons granulated sugar. Let berries sit at room temperature, stirring occasionally, until the sugar is dissolved and berries are juicy, about 30 minutes.
To make shortcake: Preheat oven to 425 degrees and place rack in middle position. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, 2 tablespoons granulated sugar, brown sugar, baking powder and salt.
Add cold butter pieces, working them into the flour with a pastry cutter, or your fingers, until the mixture resembles cornmeal and no large lumps of butter remain.
In a small bowl, whisk together half-and-half and egg. Stir into flour mixture until dough comes together in a sticky mass.
Turn dough out onto a lightly floured counter and knead lightly until it comes together, about 30 seconds. Dust the counter with a bit more flour, then pat dough into a rectangle about 1/2-inch thick. Cut 6 rounds with a floured 3-inch biscuit cutter, pressing straight down — twisting can seal the layers, leading to a dense shortcake — then place them upside-down on a baking sheet (helps ensure the highest rise).
No biscuit cutter? You also can cut squares with a knife.
Gather the scraps, knead briefly, and cut out 2 more shortcakes.
Brush each round with some half-and-half, then sprinkle with sparkling sugar.
Bake for 12 to 14 minutes, until just golden. Let cool on wire rack.
To assemble: Combine cream with powdered sugar and whip until stiff. With a serrated knife, slice each shortcake in half and lay the bottom on individual serving plates. Spoon a portion of fruit over each bottom, top with a dollop of whipped cream, then cap with the shortcake tops. Serve immediately.
Nutrition information per serving with no whipped cream:
Calories 329 Fat 12 g Sodium 167 mg
Carbohydrates 51 g Saturated fat 7 g Calcium 57 mg
Protein 6 g Cholesterol 54 mg Dietary fiber 4 g
Diabetic exchanges per serving: 1 fruit, 2 bread/starch, ½ other carb, 2 ½ fat.