Wednesday, August 28, 2013

Strawberry short cake

My dad broke his leg 2 weeks ago so since then I have been spending  a lot of time at home with him so I decided to make him some strawberry shortcake because we had an abundance of strawberries  in the fridge.  
This is a picture of his X-ray 

This is after his surgery 
This is a metal rod with 4 screws

Any ways back to the recipe, this recipe makes 8 servings


1 3/4 cup all-purpose flour

1/4 cup sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold butter cut into 1/2 inch pieces

1 large egg

1/2 cup heavy cream plus extra for brushing

2 tablespoons raw sugar


4 cups strawberries hulled and sliced

3 tablespoons sugar

Whipped cream


Combine the flour, sugar, baking powder, and salt in a food possessor and pulse 2 or 3 times. 
Add the butter and pulse 4 more times. Mix the cream and egg together in a small bowl and pour into food processor.  Pulse 3 times, if the dough is not very soft add cream 1 splash at a time and pulse until it becomes a soft dough.
Spoon out the dough onto a baking sheet with parchment paper into mounds 3 inches wide and 1 inch high spacing them 1 inch apart. Brush with cream and sprinkle with raw sugar.
Bake 12 - 15 min. 

While the shortcakes are in the oven prepare the filling. In a bowl using a fork crush 1 cup of the berries.
Add crushed berries to the rest of the sliced straw berries.  Add the sugar.
Mix andrefrigerate for 30 min

Put the short cakes on a wire rack and cool for 15 min

To serve, cut the shortcakes in half horizontally. Spoon the strawberries and whipped cream onto the bottom half and place top half as you probably already know on top.
Serve and enjoy!