- These Strawberry Short Cakes are delicious! I made them for Father's Day and they went over like they were going out of style. This recipe makes 8 Short Cakes.
- What you will need for the biscuit:
- 2 cups All-Purpose Flour
- 4 teaspoons Baking Powder
- 1/2 cup Sugar
- 1 teaspoon Salt
- 4 tablespoon Butter (divided)
- 1/2 cup light Sour cream
- 1/3 cup Skim Milk
- 1 tablespoon Water
- 1 tablespoon Shortening
What you will need for the Whipped Cream:
2 cups Heavy Whipping Cream
3, 5-inch Sprigs Mint
Lemon peels (striped)
Set oven to 350 degrees
1) In a bowl combine flour, sugar, baking powder and salt.
2) Cut in the shortening (all this means mashing the shortening in which can be done by using a food processor, your fingers or I used my masher)
3) Cut your butter into fours
4) Cut your butter into your dry mixture
5) In another bowl combine sour cream, milk and water
6) Make a well in your dry ingredients
7) Pour your wet mixture into the well
8) Using a wooden spoon, stir just until ingredients are combined. You do not want to use an electric mixture as it will mix to much.
9) Grease your baking sheet
10) Using a large cookie scoop (or a regular spoon would work also) drop biscuits onto the baking sheet
11) Sprinkle the biscuits with sugar and place in oven for 15 minutes (or until golden brown)
For your cream:
1) In a saucepot, bring the cream to nearly a boil
2) After your cream has warmed, grate some lemon peel into cream
3) cut up some mint
4) place mint into cream
5) remove from heat and allow to steep for 10 minutes
6) allow to cool, and strain solids
7) chill in the refrigerator
For the strawberries:
1) add a sprinkle of sugar and allow to sit in refrigerator
After you allow the whipped cream to chill:
1) place two tablespoons of powdered sugar to cream
2) add a teaspoon of vanilla
3) whip cream until stiff peaks form
The Short Cakes are 262 calories
I adapted this recipe from Carla Hall's Strawberry Shortcake Recipe on thechew.com
