Conference turris::cooks

1824.0. "Strawberry Shortcake" by MEIS::LEATHERBERRY () Thu Jun 15 1989 17:11

    
    	This is the best shortcake recipe in the world...
    
                                            Enjoy


 	2 pints ripe strawberries, rinsed and hulled
	1/3 cup plus 3 1/2 tablespoons of superfine sugar
	1 3/4 cups CAKE flour
	2 tablespoons baking powder
	1/8 teaspoon salt
	4 tablespoons unsalted butter, cut into little pieces
	2 cups heavy cream
 	1 teaspoon vanilla extract


	Preheat oven to 425 degrees, Butter 8 by 1.5 inch cake pan
	
	Set the prettiest strawberry aside for decoration. Depending on their
	size, half or quarter the remaining berries and place in a large
	bowl.  Sprinkle with 1/3 cup of the sugar and toss well; set aside
	to macerate for 30 minutes to 1 hour.  If the berries are very firm
	crush them to help exude their juice.

	Meanwhile, sift the flour, baking powder and salt into a large mixing
	bowl.  Using a pastry blender or your fingers, cut or rub in the but-
	ter until thoroughly incorporated.  Stir in 2 tablespoons of the 	
 	sugar.  Pour 2/3 cup of the heavy cream over the flour mixture and stir
	with a blunt knife just until the dough masses together.

	Lightly gather the dough into a ball and pat into a disk.  Set the disk
	in the prepared cake pan and pat it evenly over the bottom.  Brush the
	surface of the dough with 1 tablespoon of the cream and sprinkle with
	1/2 tablespoon of the sugar.  Bake in the middle of the over for 20
 	minutes, or until the top is golden and feels firm when pressed light-
	ly in the center. Invert the shortcake onto a rack.  Turn it right-
	side up and let cool for 30 minutes.

	In a large bowl, combine the remaining 1 1/3 cups cream with the va-
	nilla and the remaining 2 tablespoon sugar.  Beat the cream until
	stiff peaks form, 2 to 3 minutes.
	
	With a long serrated knife, slice the shortcake in half horizontally.
	Set the bottom half on a round serving platter, cut-side up, and 
	spoon the macerated berries and their juices evenly over the surface.
	Cut the top half of the cake into 6 even triangles.

	Spoon two-thirds of the whipped cream onto the berries and decoratively
	place the shortcake traingles on top.  Place a dollop of cream in the
	center of the shortcake and top with the reserved whole strawberry.
	Pass the remaining whipped cream seperately.