Category : Desserts
Author : extremedzine
Hits : 2864
Date : 19/03/2003
6 cups ripe strawberries (about 2 ½ pints), trimmed1/4 cup sugar1 1/2 cups raspberries1 1/2 cups blueberries1 cup blackberries1 3/4 cups Swans Down Cake Flour3 teaspoons baking powder1/4 cup sugar plus additional for sprinkling over top of biscuits1/2 teaspoon salt1 stick (1/2 cup) cold unsalted butter, cut into bits1/4 cup heavy cream1 large egg1 teaspoon vanilla2 tablespoons milk3 tablespoons slivered almondswhipped creamfresh mint sprigs
On a lightly floured surface with floured hands pat dough out into a circle about ½ inch thick and with a 3-inch round cutter cut out 6 rounds. Place rounds on a large baking sheet. Brush tops with milk and sprinkle with sugar and almonds. Bake in middle of oven until golden, about 15 minutes. Cool shortcakes on a rack. Split shortcakes horizontally and arrange bottom halves on plates. Spoon berry mixture over bottom halves and top with whipped cream. Arrange shortcake tops on whipped cream and garnish with mint sprigs. Serves 6. In a food processor puree 5 cups strawberries with sugar and force through a fine sieve into a bowl. Slice remaining strawberries and stir into sauce with raspberries, blueberries, and blackberries. In a large bowl sift together flour, baking powder, sugar, and salt and with a pastry blender or your fingertips blend in butter until mixture resembles coarse meal. In a bowl whisk together cream, eggs, and vanilla and with a fork stir into flour mixture, stirring until mixture just forms soft dough. Preheat oven to 425 degrees F.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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