Heavenly Paradise@AdelineAng.com

Longing for some strawberry treats? How about homemade strawberry shortcake? Preparing everything from scratch; tea biscuits and whipped cream. They make the best strawberry shortcakes with fresh berries!

A generous serving of berries on a strawberry shortcake.

A strawberry shortcake “eruption”.

Tea Biscuits
Ingredients:
2 cup all-purpose flour
4 tsp baking powder
1 tsp salt
1/2 cup shortening
3/4 cup milk

Directions:
1. Combine flour, baking powder, and salt in a mixing bowl. Cut shortening in until the mixture has a fine crumb texture.
2. Stir in milk to make a soft dough. Knead for about one minute.
3. Roll out the dough to a minimum thickness of 1/2 inch. Shape into rounds. Let rest on lined cookie sheet for a few minutes.
4. Bake in preheated oven at 400F for 12 to 15 minutes. Serve warm.

* Yield: ~ 6 tea biscuits.

Whipped Cream
Ingredients:
1 cup heavy cream
1 tsp vanilla extract
1 tbsp white sugar

Directions:
1. In a mixing bowl, whip the heavy cream until peaks are just about to form.
2. Beat in vanilla extract and sugar until peaks are formed.

* The lumpy-looking whipped cream was due to over-beating, but it still tasted great.

Strawberry Shortcake
Ingredients:
~ 2 quarts fresh strawberries, hulled, sliced and tossed in sugar
6 tea biscuits
Whipped cream

Directions:
1. Slice cooled tea biscuits into halves, to make two layers.
2. On the first layer, place fresh berries and then whipped cream on top.
3. Top with the remaining half of tea biscuit. Again, place fresh berries and then whipped cream on top.
4. Serve immediately.

* Yield: 6 Strawberry Shortcakes.

Tags: Baking, Cake

This entry was posted on Thursday, July 9th, 2009 at 11:38 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.