Shortcakes with strawberry ice cream
Shortcakes with strawberry ice cream
Rating: (1 rated)
Recipe Yield: Total time: About 1 1/2 hours, plus chilling and macerating time | Serves 8
Ingredients
2 cups flour 1 tablespoon baking powder 3 tablespoons sugar 1/4 teaspoon salt 1/2 cup chilled butter, cut into 8 pieces 3/4 cup whipping cream
Preparation

Step 1 Heat the oven to 400 degrees. Combine the flour, baking powder, sugar and salt in a food processor and pulse to mix well. Scatter the butter cubes over the mixture and pulse until it forms the consistency of cornmeal, with a few larger lumps of butter left intact. Add half of the cream and pulse it into the mixture. Add the remainder of the cream, bit by bit, until the mixture forms a mass that pulls cleanly away from bottom and sides of the work bowl. You may not use all of cream.

Step 2 Alternatively, the dough can be made by hand. Combine the flour, baking powder, sugar and salt in a large bowl. Scatter the butter cubes over the mixture and, using a pastry cutter or fork, work them into the mixture until it is the consistency of cornmeal and only a few larger lumps of butter are left intact. Pour half the cream lightly over the mixture and stir it in with a fork. Continue adding cream, a little at a time, until the mixture comes together as one mass. You might not use all of the cream.

Step 3On a lightly floured work space, quickly and lightly knead the dough until it is smooth and cohesive. Gently roll out the dough to one-half-inch thick. Cut out biscuits with a 3-inch biscuit cutter, or lightly floured juice glass. Gather the leftover dough together, knead again briefly and roll out again. Cut remaining biscuits.

Step 4Place the biscuits on an unbuttered baking sheet and bake until light brown and slightly crusty, about 10 to 15 minutes. Remove from the oven and cool slightly before splitting and serving. Makes 8 to 10 biscuits.

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