Building blocks come in many different
shapes and sizes. The important thing
about playing with blocks is to make a strong and sturdy foundation when stacking your blocks. When it comes to making strawberry
shortcakes it is important to make good shortcakes to build your layers upon. This is my favorite
recipe for biscuits. I promise you won’t
be disappointed.
Strawberry Filling:
If you find they look a little dry or didn’t make much of their own juice you can add 2-3 tablespoons of one of the following liquids:
Toppings come in many choices as well. Why not try a layer of vanilla or chocolate pudding, your favorite ice cream.
Decorate with a chocolate covered strawberry, chocolate shavings, or chocolate jimmies’.
I hope I have inspired you to experiment when making your strawberry short cake and that you enjoy the end results.
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Fresh picked strawberries direct from Candela's |
Touch of Grace Biscuits
Recipe by Shirley Corriher,author of BakeWise and CookWise- 2 cups Tenda-Bake® Self-Rising
Flour (I used the type found in the local grocery store and it worked just
fine)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 4 tablespoons shortening
- 2/3 cup cream
- About 3/4 cup buttermilk or more
as needed
- 1 cup Tenda-Bake® All Purpose
Flour, for shaping
- 2 tablespoons butter, melted
Preheat
oven to 425 degrees F. Spray a 9-inch cake pan with nonstick cooking spray.
Combine
self-rising flour, sugar and salt. Work shortening in with your fingers until
there are no large lumps. Stir in cream, then buttermilk, until it resembles
cottage cheese. (Very sticky) Add more buttermilk, if needed.
Spread
all-purpose flour in shallow pan. Scoop dough (use a #30) into flour. Coat with
flour, gently shape into a round, shaking off excess flour. Place biscuit into
prepared pan, do not leave space between biscuits. Continue scooping and
shaping until the pan is full.
Bake
until lightly browned, 20 to 25 minutes. Brush with melted butter, invert onto
plate, then back onto another. Cut biscuits to serve. Makes 12 to 14 biscuits.
If you
really want to switch up your biscuit trying making them with chocolate (add
two tablespoons of good unsweetened cocoa powder to the mix).
So now that
you have the foundation made. Let’s
start to stack the layers.
Strawberry Filling:
·
1 quart strawberries, hulled and cut into bite size pieces
·
1/3 cup of sugar
·
1 tsp. vanilla extract
·
2 tbsp. lemon juice
Make sure your berries taste good. Strawberries can be misleading; they often
look scrumpdelicious and taste bad. In
a pinch you can use frozen ones too, but fresh really does taste the best. Clean, cut and mix above ingredients and let
them set for 10-15 minutes. Once you
add the sugar to the berries they will make their own juice.
If you find they look a little dry or didn’t make much of their own juice you can add 2-3 tablespoons of one of the following liquids:
·
orange juice
·
balsamic vinegar
·
wine
·
Liquor of your choice.
Or switch it up entirely by using a different berry such as,
raspberries, black raspberries, black berries, cherries, etc.
Top with berries. |
Add a layer of ice cream. |
Toppings:
Your favorite vanilla ice cream
Vanilla pudding
Whipped Cream
Toppings come in many choices as well. Why not try a layer of vanilla or chocolate pudding, your favorite ice cream.
Decorate with a chocolate covered strawberry, chocolate shavings, or chocolate jimmies’.
I hope I have inspired you to experiment when making your strawberry short cake and that you enjoy the end results.
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From the bottom of my heart..............
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