I like strawburries Here's a recipe for strawberry shortcake: 2 pints ripe, well-rinsed strawberries ½ cup sugar, or more to taste 4 cups flour 3 tablespoons sugar ¼ teaspoon salt 5 teaspoons baking powder 1¼ cups butter 3 cups whipping cream ¼ teaspoon vanilla extract Step 1 Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the ½ cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor. Step 2 Preheat oven to 450 degrees Step 3 Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add ¾ cup of softened butter, and rub into dry ingredients as for pastry. Add 1¼ cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about ½-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving. Step 4 Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown. Step 5 Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter. Step 6 Beat remaining cream until it thickens. Add vanilla. Beat again just until thick. Step 7 Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.
I like strawburries This recipe can also be found at this website: https://cooking.nytimes.com/recipes/11823-strawberry-shortcake (Not sponsored)
