The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Strawberry shortcake

leemid's picture
leemid

Strawberry shortcake

Yesterday I picked the first strawberries from my garden and made shortcake. The berries were fine but not as good as they will get, since I have been out of state and haven't watered them as I should have. But I changed my shortcake recipe to reflect the things I have learned in the last year. Wow, what a difference! I am delighted to brag of the light, fluffy, tender and tasty little cakes. If I had any patience, I would wait to post this until I have the pictures, but later today...

2 cups (250 g) fluffed AP flour

1/2 cup (65 g) powdered sugar

3/8 tsp salt

1 tblsp baking powder

8 tblsp (1/4 lb.) BUTTER (salted butter)

1/2 cup sour cream, this time I used lite sour cream

1/2 cup 2% milk, plus some if needed

Whisk together the dry ingredients, cut in the butter until pea size. Stir in sour cream and milk until flour is wet, do not over-work. If dry, dribble in milk until you have a mildly wet dough. Drop spoonfuls on a greased (or not, I don't know) baking sheet and bake at 450 F for 15 - 17 minutes or until pointy parts are well colored. Let cook, or not, and flood with chopped and sugared berries and ice cream, and/or whipped cream and/or Cool Whip... Eat. Eat more. A little later, eat more...

If anyone tries this, let me know what you think.

That's my story,

Lee

PS, I baked them in a baking sheet on top of the heated baking stone because I had bread ready to go too. I don't know how much that matters...