| 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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