Strawberry Shortcake
From Paula Deen:
Ingredients
- 1 quart strawberries, hulled and quartered
- 1/4 cup sugar plus 3 tablespoons sugar, plus 8 teaspoons
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons butter, cold and cubed
- 2/3 cup half-and-half, plus 1/4 cup
- Sweetened whipped cream
Directions
- Preheat oven to 400 degrees F.
- In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve.
- In the blender or a bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse
in the cold butter cubes until a coarse meal is formed. Turn the flour
mixture out into a large mixing bowl and make a well in the center. Pour
in 2/3 cup half-and-half and gently mix it in with a rubber spatula or
fork, be careful not to over mix the dough or the biscuits will be
tough.
- Turn the dough out onto a lightly floured surface and fold it over
itself a couple of times until it just holds together. Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits.
- Transfer the biscuits to a parchment paper lined baking sheet. Brush the tops of each biscuit
with the remaining half-and-half and sprinkle each with 1 teaspoon
sugar. Bake in a preheated oven for 12 to 15 minutes or until the
biscuits have risen and are a light golden brown.
- Remove from the oven and let cool slightly. Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half. Garnish more strawberries.
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