Monday, March 21, 2011

Taste Buds: Strawberry Shortcake


Are you ready to have the best Strawberry Shortcake of your life because I really think that this is the best... and it isn’t only me my husband almost fell out of his chair into a puddle of wonderfulness after one bite. YES I KID YOU NOT! And the secret is in the biscuits. Instead of using store bought angel food cake or heavy pound cake which are both too sweet in my opinion my mom created this recipe for shortcake biscuits.


Alone these little shortcake biscuits are good, combined with ice cream, strawberries and whipped cream they are a desert lover’s dream. Hope you enjoy!

    RECIPE: Strawberry Shortcake
For the fixings:
12 medium strawberries
2 tablespoons of sugar
1 tablespoon of water
cool whip
vanilla bean ice cream
nutmeg for garnish

For the shortcake biscuits:
1 cup flour
2 ½ teaspoons Crisco
½ tablespoon butter
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons sugar
1 ½ teaspoons nutmeg
½ teaspoon cinnamon
1 egg
1 ½ tablespoons milk

1. For the strawberries: I like to cut the strawberries at least an hour before I start the biscuits in order for them to marinade with the sugar. Slice strawberries and put them into a Tupperware. Add the sugar and water and then stir with a spoon while slightly crushing some of the strawberries against the sides to release some of the juices. Cover and put in the refrigerator.
2. For the shortcake biscuits: Preheat the oven to 400 degrees and grease with Pam a small baking dish.
3. In a small bowl put in the flour, Crisco and butter. Using a pastry cutter or two knives cut the butter and Crisco into the flour until the Crisco and butter are the size of small peas.
4. Add salt, baking powder, baking soda, sugar, nutmeg, cinnamon and egg and stir.
5. Add the milk and stir. The mixture should form into a loose ball and have just enough liquid to stick. If there are dry bits of flour still not incorporated add a teaspoon of milk. If the mixture is too wet add a little bit of flour.
6. Form the dough into three loose balls and place on your greased pan. Bake for 18-22 minutes until golden brown.
7. Cut each biscuit in half, place the bottom half in a bowl, place a scoop of vanilla bean ice cream, put the top half of the biscuit on and then add a dollop of whipped cream and a sprinkle of nutmeg. Spoon the berries around the outside and serve. OH SO GOOD!

Makes three shortcake biscuits

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