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Clip from the Fargo Forum

  • Shortcake
    • 4 cups flour
    • ½ cup sugar
    • 5 teaspoons baking powder
    • 1 teaspoon salt
    • ¾ cup butter, (1 1/2 sticks)
    • 1 ½ cups milk
    • 2 tablespoons butter, melted and cooled
  • Filling
    • 1 pint fresh strawberries
    • 2 teaspoons sugar
    • 1 cup fresh blueberries
    • 1 cup whipping cream
    • 2 tablespoons confectioner’s sugar

 

1. Preheat oven to 450 degrees. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; mix until a soft dough is formed. Turn out on lightly floured surface and knead gently several times. Roll to 1-inch thickness. Cut out six 3-inch circles and six 2 1/2-inch circles with a floured cutter. If necessary, reroll dough to make specified number of circles. Arrange circles on buttered cookie sheet. Brush with melted butter. Bake 15 to 18 minutes, or until golden and firm to the touch. Cool on wire rack.

2. Meanwhile, slice strawberries and sprinkle with 2 teaspoons sugar. Wash and drain blueberries. Combine whipping cream and confectioner’s sugar in chilled narrow deep bowl. Whip, using chilled beaters until soft peaks form. To serve, spread a small amount of whipped cream on large circle; spread some of sliced berries on each; sprinkle with blueberries. Place smaller circle on top. Spread with whipped cream. Top with strawberries and blueberries. Serve immediately.

 

 

 

 

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