Strawberry Shortcake Better Homes Gardens Recipe 465

RICH STRAWBERRY SHORTCAKE

Steps:

• Shortcake: Heat oven to 450 degrees.
• Sift together the dry ingredients; cut in the butter until mixture is like coarse crumbs.
• Combine egg, cream and orange zest.
• Add egg mixture to dry mixture, stirring only to moisten.
• Spread dough into a greased 9" round pan, slightly building up dough around the edges.
• Bake for 15-18 minutes.
• Remove from oven and cool for 5 minutes.
• Strawberries: Hull and quarter one pound of strawberries.
• Sprinkle with 1/4 cup of sugar and pour in 1/4 cup orange juice.
• Toss gently and store covered in refrigerator until ready to serve.
• Whipped Cream: Pour 1 cup heavy cream into mixing bowl.
• Start mixer on low and slowly add sifted powdered sugar.
• Continue to mix on medium speed until cream begins to thicken.
• Add vanilla and mix to combine. DO NOT OVER MIX! (We don't want butter!).
• Store covered in refrigerator until ready to serve.
• Assemble shortcakes by splitting shortcake, spreading bottom half with butter, topping with strawberries and whipped cream, then top with top half of shortacke. Cut into wedges and serve with more whipped cream.

STRAWBERRY SHORTCAKE - BETTER HOMES & GARDENS RECIPE - (4.6/5)

Steps:

• Hull and slice strawberries, add sugar to taste and stir in gently. Set aside to mascerate. Preheat oven to 450. Sift together dry ingredients; cut in butter till mixture resembles coarse crumbs. Combine egg and half-and-half; add all at once, stirring just enough to moisten. Spread dough in greased 8 x 1 1/2-inch round pan, building up edges slightly. Bake for 15 to 18 minutes. Remove from pan; cool on rack 5 minutes. Split in 2 layers; lift top off carefully. Butter bottom layer. Spoon berries and cream between layers and over top. Serve warm.