Recipes
Basic Berry Shortcake
Products used in this Recipe
- Strawberries
- Milk
- Butter
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I don't know my Postal CodeIngredients
2 cups all purpose flour2 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup sour cream
1/4 cup milk
Glaze:
Milk
Granulated sugar
Method
Combine flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut in butter finely. In a separate bowl, combine sour cream and milk; add to dry mixture all at once, stirring with a fork to make a soft, slightly sticky dough. Gather into a ball.
On a lightly floured surface,knead dough gently about 8 times. Roll out or pat into an 8" round about 3/4" thick. Using a 3" round cookie cutter, cut out 6 rounds. Place on baking sheeet.
Glaze: Lightly brush top of shortcake with milk; sprinkle with sugar. Bake in a 425°F oven for 15-20 minutes or until baked through centre and top is golden brown.
To serve: Split shortcake biscuit in half crossways and top with slightly crushed and sugared strawberries (or raspberries, or blackberries) and whipped cream. Yum!!!
Recipe provided by Horticulture Nova Scotia
On a lightly floured surface,knead dough gently about 8 times. Roll out or pat into an 8" round about 3/4" thick. Using a 3" round cookie cutter, cut out 6 rounds. Place on baking sheeet.
Glaze: Lightly brush top of shortcake with milk; sprinkle with sugar. Bake in a 425°F oven for 15-20 minutes or until baked through centre and top is golden brown.
To serve: Split shortcake biscuit in half crossways and top with slightly crushed and sugared strawberries (or raspberries, or blackberries) and whipped cream. Yum!!!
Recipe provided by Horticulture Nova Scotia
