| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | New text im, Desserts | 4 | Servings | |
INGREDIENTS
| 2 | pt | Strawberries — hulled and |
| Halved | ||
| 3 | tb | Fresh lemon juice |
| 12 | c | Sugar |
| 2 | c | All-purpose flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 6 | tb | Cold unsalted butter — cut |
| Into small | ||
| Pieces | ||
| 1 | lg | Egg — plus 1 yolk |
| 1/2 | c | Heavy cream — plus 3 |
| Tablespoons | ||
| Vanilla Whipped Cream (see | ||
| Recipe in | ||
| Living Page 10D) |
INSTRUCTIONS
Heat oven to 375 degrees. Place strawberries in a bowl; sprinkle with lemon juice and 1/4 cup sugar. Let stand to release juices, about 1 hour. Meanwhile, in a large bowl, combine remaining 1/4 cup sugar, flour, baking powder and salt. Use a fork or two knives to cut in butter until mixture resembles coarse meal. Whisk together egg and 1/2 cup plus 2 tablespoons cream. Slowly add this mixture to dry ingredients; mix with a fork until dough just comes together. Do not overmix. Transfer dough to a lightly floured surface; pat into a 6-inch square. Cut four 21/2-inch rounds; place on a parchment-lined baking sheet. Whisk together egg yolk and remaining tablespoon cream; brush over tops of biscuits. Bake until golden brown, 25 to 30 minutes. Cool slightly on wire racks, about 15 minutes. Slice shortcakes open while warm. Divide strawberries and their juice among bottom halves of shortcakes; top with large dollops of Vanilla Whipped Cream and upper halves of shortcakes. Serves 4. Per serving: 696 calories; 35.6 g fat (27.9 g saturated fat; 46 percent calories from fat); 229 mg cholesterol; 496 mg sodium; 85.7 g carbohydrates. Posted to MC-Recipe Digest V1 #155 Date: Mon, 15 Jul 96 21:55:06 EDT From: "kerry@cybercash.com" <kerry@cybercash.com> Recipe By : Ask Martha Stewart 5/25/96
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