Wednesday, May 16, 2012

Strawberry Shortfall

Strawberry Shortfall

No flavor deficit HERE.

1-1/2 lb. ripe strawberries, hulled (6 cups), divided
6 Tbsp. granulated sugar, divided
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. sugar
1 stick (1/2 cup) butter
2/3 cup milk
1 egg, beaten with 1 Tbsp. milk
Coarse sanding sugar (optional)
1 cup chilled heavy cream

Mash 2 cups strawberries in a medium bowl using a potato masher.  Slice remaining berries and stir them into the mashed berries with 1/4 cup of the sugar.  Let the berries stand at room temperature while preparing biscuits.

Preheat oven to 450°F.  Sift flour, baking powder, salt, cream of tartar and sugar in medium bowl.  Cut in butter until mixture resembles coarse crumbs.  Add milk; stir with fork or spatula until soft dough forms.

Place dough on lightly floured surface; knead 8 to 10 times or until smooth. Pat dough lightly into 9x6-inch rectangle and cut evenly into 6 pieces.  Place on ungreased baking sheet.  Brush with egg wash and sprinkle with sanding sugar, if desired.

Bake 12 to 13 minutes or until golden brown.  Transfer biscuits to wire rack.

In a large, chilled metal bowl, whip the heavy cream and remaining sugar to soft peaks with an electric mixer.

Split the biscuits in half horizontally and place bottoms on large serving platter or 6 individual dessert plates. Spoon 1/3 cup berries and their juices over biscuit bottoms. Top evenly with whipped cream and cover with biscuit tops.  Spoon remaining berries and whipped cream over shortcakes and serve immediately.

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