Tuesday, August 17, 2010

Strawberry Shortcake

This post should have been made a couple of months ago but a day this perfect can't wait until next spring.


Corbin, my 7 year old, and I decided it was a wonderful day for picking strawberries.    We jumped in the car, my beloved convertible red mini cooper (yes my early mid life crisis), and headed to Mrs. Heather's strawberry farm.  I can't even describe the magnificence of picking berries on a beautiful cool day and checking out all the farm animals.



Please keep in mind right now it is almost 100 degrees in south Louisiana so I can simply sit in the blessing of A/C and reminisce of such a day.  After picking we came home and made strawberry shortcake.



A day such as this is perfection and I am so blessed to have the memory.






Strawberry Shortcake
3 cups sliced fresh strawberries
1/2 cup sugar
Mix sugar and berries in a bowl and allow to macerate.
2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter (cold and cut into pieces)
1 egg
1 teaspoon vanilla
1/2 cup heavy cream
Place all dry ingredients in a food processor and pulse a few times.  Add butter and process until incorporated.  Add egg, vanilla, and cream and process until mixed.  Place a little flour on work surface and add mixture to it.  Form a ball, using a rolling pin dusted with flour roll into 1/2 inch thick disk.  Use a biscuit cutter cut into 8 rounds.  Place on lightly buttered baking pan, brush with a little whipping cream, and sprinkle with sugar.  Bake on 375 degrees aprox. 15 minutes or until lightly browned.

While warm split shortcakes in half and top with strawberries.  A little whipped cream would be great too if you have it.

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