Strawberry Shortcake A La Treebeard'S - cooking recipe

Ingredients
    Shortcake
    2 cups all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    3 tablespoons packed brown sugar
    1/2 cup butter
    4 teaspoons granulated sugar, divided
    3/4 cup milk
    Filling
    1 quart ripe strawberry, washed,hulled and sliced
    1/3 cup granulated sugar
    1/2 teaspoon vanilla extract
    Whipped Cream
    1 cup heavy whipping cream
    1/4 cup confectioners' sugar
    1/2 cup granulated sugar
    1/4 teaspoon vanilla
    1/4 cup sour cream
Preparation
    Preheat oven to 450 degrees; grease a cookie sheet.
    To make Shortcake, with knife blade attachment on food processor, process flour, baking powder, salt, brown sugar, butter and 2 teaspoons granulated sugar until mixture resembles coarse meal.
    Pour mixture into medium bowl.
    With wooden spoon of paddle attachment on electric mixer, add milk and mix just until it forms a smooth dough.
    Scoop dough onto cookie sheet in 6 equal mounds.
    Dust top of shortcakes with remaining 2 teaspoons granulated sugar.
    Bake 15 to 20 minutes or until golden brown.
    Remove from oven; transfer to wire rack and cool.
    To make Filling, in a medium bowl, mash one-half of berries.
    Mix with granulated sugar and vanilla.
    Refrigerate 1 hour.
    To make Whipped Cream, in a chilled mixing bowl, beat cream with confectioners' sugar, granulated sugar and vanilla until it just holds soft peaks.
    Add sour cream; beat until stiff peaks form.
    Cut off tops of shortcakes; set aside.
    Spoon Filling onto bottom of each shortcake.
    Cover with Whipped Cream and remaining sliced strawberries; replace tops.
    Garnish with a dollop of whipped cream, a strawberry half and a sprig of mint.

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