4 c Unsifted all-purpose flour 1 c (1/2 pint) heavy cream
2 tb Baking powder 3 tb Cofectioners’ sugar
1/4 ts Salt 1/2 ts Almond extract OR
1/3 c Granulated sugar 1 ts Vanilla extract
1/2 c (1 stick) butter, cut into 3 c Fresh strawberries, hulled
-chunks -and halved
1 c Milk Fresh mint (opt.)
1 lg Egg
1. Heat oven to 400’F. Lightly grease 3 small baking sheets.
2. In large bowl, combine flour, baking powder, salt, and all but 1 T
of the granulated sugar. With pastry blender or 2 knives, cut butter
into flour mixture until it resembles coarse crumbs. Make a well in
the center of the mixture.
3. In 2-cup measuring cup, beat milk and egg. Pour into flour
mixture. With a fork, mix until well combined.
4. Drop one-third of dough onto greased sheet and spread into an
8-inch round; sprinkle with some of reserved 1 T of granulated sugar.
Repeat to make 2 more rounds.
5. Bake 10 to 12 minutes or until edges are golden and center is
firm. If there is not enough space in oven to bake all three biscuit
layers at once, allow one to sit, loosely covered, at room
temperature until the others are finished. Cool layers on wire racks.
6. In chilled small bowl, with electric mixer on high speed, beat
cream, 2 T confectioners’ sugar, and almond extract until stiff peaks
form.
7. To assemble shortcake, place one biscuit layer on serving plate.
Top with 1 C strawberries and half of whipped cream. Repeat with
second layer. Add the remaining layer; top with remaining berries and
sprinkle with remaining confectioners’ sugar. Garnish with mint, if
desired.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Yields
8 servings