Strawberry Shortcake Recipe

From Dorothy McNett's Recipe Book.

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Strawberry Shortcake

From Dorothy McNett's recipes at

2 cups all purpose unbleached flour
1 cup oat bran
1 tablespoon baking powder
1/2 teaspoon sea salt
1/4 cup raw sugar
1/2 cup unsalted butter, chilled
3/4 cup milk

4 cups fresh fruit, sliced
1/4 cup raw sugar, or to your taste
1 teaspoon balsamic vinegar
2 cups whipping cream, whipped (optional of course!)

Preheat oven to 400 degrees. Cover a baking sheet with a silicone mat or parchment paper, or grease lightly. In food processor with steel chopping blade in place, process the flour, oat bran, baking powder, salt, and sugar to mix. Add the butter and process until mixture resembles coarse crumbs. Add milk and mix to form a dough and process for about 1 minute to knead it. With floured hands, shape into a neat round ball. Lightly flour a pastry cloth and roll out to about an 8 or 9 inch circle and lift onto baking sheet. Bake about 15 - 20 minutes, or until nicely browned. Set aside on a cooling rack. Meanwhile, combine fruit, sugar, and balsamic vinegar in a bowl. Set aside. When ready to serve, cut the cake in half and place the bottom of shortcake on a plate. Top with half of the fruit and half of the whipped cream. Replace top of shortcake. Top with remaining cream and fruit. Cut into wedges to serve. Great with some Rum Sauce!

Recipe created 1996-06-29.

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