Strawberry Shortcake Recipe
Gluten-Free Baking and More, June 2004.
|Description: ||Strawberry shortcake is one of those quintessential summer foods. I would place it on the same list as sweet corn, hot dogs, and potato salad. To make amazing strawberry shortcake, follow this advice: use GREAT strawberries. I always buy my strawberries at a roadside stand or at our local farmers’ market. Great strawberries should be plump and bright red—no white, woody centers, please. This dessert is not limited to strawberries. Peach shortcake, blueberry shortcake, raspberry shortcake are all superb. Find a marvelous local summer fruit and use it to make this dessert. You will soon have summer on the end of your fork.|
For the Berries
2 pints strawberries, washed, hulled and sliced
1/2 cup powdered sugar (more or less depending on the sweetness of your berries)
1 teaspoon vanilla
For the Cream
2 cups heavy cream
2 teaspoons vanilla
1/4 cup powdered sugar
1 recipe biscuits, baked and cooled
- Place strawberries in a medium bowl. Sprinkle powdered sugar and vanilla over the berries. Stir well to combine. Allow to stand at room temperature for 1 hour.
- Whip the cream to soft peaks. Add vanilla and sugar. Whip cream to medium peaks.
- Split biscuits in half. Spoon strawberries and juice over biscuit. Top with whipped cream. Sandwich biscuit. Serve at once.
Makes 8 servings
||Elizabeth Barbone |
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