I enjoyed some homemade strawberry shortcake for my Father's Day dessert. Â My mother-in-law made it and it resembled an Amish recipe that I have from a woman in Vinton County, Ohio. Â The recipe is remarkably similar in that it makes little individualized shortcakes which can be baked, split, filled with fruit and then topped with whipped cream. Â YUUUM...very refreshing summer dessert. Â The Amish recipe called for rolling the strawberries in sugar, but I don't really think that's necessary. If you do, go for it!:) Â But I think the fresh fruit is great just on its own topping with the homemade whipped cream. I stuffed my shortcake with peaches and strawberries.
- 1-½ cups sliced fresh strawberries
- peaches
- blueberries, whatever fruit you wish
- BISCUITS:
- 1 cup all-purpose flour
- 7 teaspoons sugar, divided
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- ⅛ teaspoon baking soda
- ¼ cup shortening
- ⅓ cup buttermilk
- ¼ teaspoon vanilla extract
- ½ cup heavy whipping cream
- For shortcake biscuits, in a large bowl, combine the flour, 4-½ teaspoons sugar, baking powder, salt, cream of tarter and baking soda.
- Cut in shortening until mixture resembles coarse crumbs.
- Stir in buttermilk and vanilla until moistened.
- Turn dough onto a lightly floured surface; knead 8-10 times.
- Shape into two 4-in. circles.
- Place on an ungreased baking sheet.
- Bake at 450° for 12-14 minutes or until golden brown.
- To assemble, split shortcakes in half.
- Place cake bottoms on dessert plates.
- Top each with half strawberries, peaches, or whatever fruit you wish.. Replace shortcake tops.
- WHIPPED CREAM: In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes. Yield: 2 servings.
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William
Very nice