Ingredients
-
2
-
1/2
-
1/2
-
-
2 1/2
-
1/2
-
1 1/2
-
3/4
-
1/4
-
6
-
2/3 - 1
-
1
-
1/2
-
1/8
-
Directions
Strawberry Shortcakes, There’s good reason this dessert is a classic – tart/sweet fresh fruit, billowy whipped cream and not-too-sweet shortcake biscuit base Perfection! This version rocks!, Best shortcake recipe ever! I don’t follow the instructions for the berries or cream as I prefer to omit zest and I like my cream sweeter, but the biscuit is absolutely heavenly You can substitute regular flour for white whole wheat and it still tastes great This is the only shortcake recipe use now Thank you for submitting this fabulous recipe , Thank you so much for this fabulous recipe evelyn! I made this for easter and it was a big hit The strawberries were just perfect and the shortcakes were tender and flavorfull I will be making this again and again
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Steps
|
1
Done
|
Combine Berries, Sugar and Orange Zest in Medium Bowl. |
|
2
Done
|
Crush Some of Berries Into Sugar Using Back of Wooden Spoon. |
|
3
Done
|
Let Stand at Room Temperature Until Syrup Forms, Stirring Occasionally, at Least 1 Hour. |
|
4
Done
|
Chill While Making Biscuits. |
|
5
Done
|
For Biscuits: Preheat Oven to 425f. |
|
6
Done
|
Butter Baking Sheet. |
|
7
Done
|
Sift Flour, Sugar, Baking Powder, Baking Soda and Salt in Large Bowl. |
|
8
Done
|
Rub in Butter With Fingertips Until Coarse Meal Forms. |
|
9
Done
|
Mix 2/3s Cup Buttermilk, Yolk, Tsp Vanilla and Almond Extract in Measuring Cup. |
|
10
Done
|
Dribble Buttermilk Into Flour Mixture, Working It All the Time, Until a Sticky Dough Forms. |
|
11
Done
|
Transfer Dough to Floured Sheet of Wax Paper. |
|
12
Done
|
Using Floured Fingertips, Gently Pat Dough Out to Thickness of Inch. |
|
13
Done
|
Cut Into 3 3 Inch Rounds, Using Fluted Cutter or Glass. |
|
14
Done
|
Transfer to Prepared Sheet. |
|
15
Done
|
Gather Dough Scraps and Reroll. |
