by Margy@hidethecheese
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Expand2 cups unbleached white flour Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
5 tablespoons butter, cut into pieces Ask a question about this ingredient
2/3 cup whole milk Ask a question about this ingredient
6 cups strawberries, rinsed, trimmed, and cut into bite-sized pieces Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
4 tablespoons crème de cassis Ask a question about this ingredient
1 1/2 cups heavy cream Ask a question about this ingredient
Preheat oven to 425 degrees and butter and flour an 8-inch round cake pan.
Ask a question about this stepTo make the shortcake, sift together the flour, baking powder, salt, and sugar in a large bowl. Mix in the butter with your fingers, until it ranges in size from small pebbles to large grains of sand. Slowly stir in the milk a bit at a time using just enough to get the mixture to hold together.
Ask a question about this stepTurn the dough onto a counter and knead it for about a minute. Press it into the cake pan, pushing it gently to the sides of the pan. Bake for 12 to 15 minutes, until the cake is lightly golden.
Ask a question about this stepLet the cake cool in the pan for a few minutes before turning it onto a cooling rack. When it is still warm, but cool enough to handle, split it horizontally with a large knife. Carefully remove the top with the knife and a spatula.
Ask a question about this stepAbout an hour before you are ready to serve the cake, gently mash the strawberries with the sugar and crème de cassis. The strawberries should be mashed enough to release some of their juices, but still maintain their shape. Set the mixture aside until you are ready to assemble the cake.
Ask a question about this stepPrepare the cream mixture, by whipping the the heavy cream, sour cream, sugar, and vanilla together until it is the consistency of whipped cream.
Ask a question about this stepTo assemble the cake, place the bottom of the shortcake on a platter. Spoon the strawberry mixture on top, and then layer on the whipped cream. Gently place the cake top on top of the whipped cream. Slice with a sharp knife and serve immediately.
Ask a question about this stepbelen -- so glad you enjoyed it. I agree about the sour cream. I made it the other night without it (none in the fridge, no time to run to the store), and it just wasn't the same.
Used the shortcake recipe as a base and modified it with half whole wheat flour and a bit of granola. I used just under the the 2/3 cup of milk. The result was fluffy, elegant, perfect.
I'm making this tonight, and I have a quick question! How much of the sugar goes with the berries, and how much in the cream? Thanks!
Just got this and it's probably too late to help you for tonight, but I goofed when typing in the recipe. There should be an additional 2 tablespoons of sugar in the cream (and the entire 1/4 cup with the strawberries). Sorry about that!
You could put candles on this - A Strawberry Shortcake Birthday!
Lapadia -- what a great idea. Now I just have to find someone with a June birthday. And thanks for the kind words, monkeymom.
Ok. Must be eaten in one sitting. Must I share? Looks fantastic.
I won't tell if you don't.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
OK. This was hands down the best strawberry shortcake I've ever had. It was like a giant biscuit sliced in half. The sour cream addition in the whipped cream was genius. It added a little tartness that made it stand out to me. Great recipe!!