Classic Strawberry Shortcake
Ingredients:
2 (16 oz.) containers of fresh strawberries, quartered
3/4 cup sugar, divided
1/4 teaspoon almond extract (optional)
1 cup whipping cream
2 tablespoons sugar
2 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 cup cold butter, cut up
2 large eggs, lightly beaten
1 (8 oz.) container sour cream
1 teaspoon vanila extract
Garnish: Fresh mint sprigs
Preparation:
1. Combine strawberries, 1/2 cup sugar, and, if desired almond extract. Cover berry mix and let stand for 2 hours
2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 tbsp sugar beating until soft peaks.
3. Combine flour remaining 1/4 cup sugar and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
4. Whisk together eggs, sour cream, and vanila until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop)
5. Bake at 450 for 12-15 minutes or until golden
6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.
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