Wednesday, June 3, 2009
Every once in awhile I like to surprise the kids and make a special treat for breakfast, something they would never expect. Since we were bursting with fresh picked strawberries I decided to make them strawberry shortcakes.
I have been using this recipe for years and years. I adjusted it slightly so it has a bit less sugar than the original.
adapted from Food Everyday
1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
1 cup plus 1 tablespoons sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
2 cups heavy cream
2 large eggs
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees.
In a medium bowl, toss strawberries with 1/2 cup sugar; let sit to bring out their juices.
In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
Beat remaining 1 1/2 cups cream and 1 tablespoons sugar with the vanilla until soft peaks form.
Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.