MMMMM--------------------------TOPPING-------------------------------
3 pt Strawberries
6 T Sugar
MMMMM-------------------------SHORTCAKES------------------------------
2 c All-purpose bleached flour
1/2 ts Salt
1 T Baking powder
3 T Sugar
8 T Frozen, unsalted butter
1 Egg, beaten
1/2 c Half & half, plus 1 Tbs
1 Egg white, lightly beaten
2 T Sugar for sprinkling
Berries:
Crush one pint and quarter the other two pints. Mix crushed &
quartered berries with sugar in medium bowl; set aside while
preparing biscuits.
Shortcakes:
Adjust oven rack to lower middle position; heat oven to 425 degrees.
Mix flour, salt, baking powder, and 3 tablespoons sugar in medium
bowl. Using large holes of box grater, grate butter into dry
ingredients (instead of cutting it in!!). Toss butter with flour to
coat. Finish cutting in butter (much easier after being grated in).
Most of the butter pieces should be the size of split peas.
Mix beaten egg with half and half; pour into flour mixture. Toss with
fork until large clumps form. Turn mixture onto floured work surface
and lightly knead until it comes together.
Pat dough into 9 by 6 inch rectangle, 3/4 inch thick. Flour 2 3/4
inch biscuit cutter; cut 6 dough rounds. Place one inch apart on
small baking sheet; brush dough tops with egg white and sprinkle with
remaining sugar. (Can be covered and refrigerated up to 2 hours
before baking.) Bake until golden brown, 12 to 14 minutes. Place
baking sheet on wire rack; cool cakes until warm, about 10 minutes.
Split each cake crosswise; spoon a portion of berries and a dollop of
whipped cream over each cake bottom. Cap with cake top and serve
immediately.
From Cook's Illustrated, May/June 1997 Issue.
