Makes: 8 shortcakes at 34 cents each
Prep: 30 minutes
Bake: at 425 F for 20 minutes
2 cups all-purpose flour
¼ cup plus 1 ½ teaspoons sugar
1 tablespoon baking powder
¼ teaspoon salt
½ cup (1 stick) butter, in pieces
¾ cup plus 1 ½ teaspoons milk
Strawberry-Ginger, Strawberry-Orange or Strawberry-Raspberry Sauce (recipes follow)
Whipped cream, for garnish (optional)
1. Heat Oven to 425F
2. Mix flour, ¼ cup sugar, baking powder and salt in bowl. Cut in butter until mixture resembles coarse crumbs. Make hole in center; add ¾ cup milk; stir to make soft dough.
3. On floured board, pat dough into ¾-inch-thick round. Using 3-inch scalloped cookie cutter cut out 6 rounds. Place on baking sheet. Repeat with trimmings, cutting out 2 more. Brush tops with remaining milk; sprinkle with remaining sugar.
4. Bake in 425F oven 20 minutes or until lightly browned. Remove to track to cool. Split shortcakes in half. Assemble on plates, using you choice of sauce. Serve with whipped cream if desired.
Nutrients Value Per Serving (with sauce):
297 calories, 13g fat (8g saturated), 4g protein, 42g carbohydrate, 1g fiber, 230mg sodium, 34mg cholesterol.
Strawberry-Ginger Sauce: Mix 1/3 cup sugar, 1 tablespoon raspberry vinegar, 1 tablespoon honey, 2 teaspoons finely chopped candled ginger and pinch black pepper in bowl. Add ½ cup strawberries; mash to puree, dissolving sugar. Quarter 2 ½ cups berries; add to mixture.
Strawberry-Orange Sauce: Mix 1/3 cup sugar; 1 tablespoon raspberry vinegar; 1 tablespoon frozen orange juice concentrate, thawed; 1 tablespoon sieved orange marmalade, and pinch black pepper in bowl. Add ½ cup strawberries; mash to puree, dissolving sugar. Quarter 2 ½ cups berries; add to mixture.
Strawberry-Raspberry Sauce: Mix 1/3 cup sugar, 2 tablespoons seedless raspberry jam, 1 tablespoon raspberry liqueur and pinch black pepper in bowl. Add ½ cup strawberries sugar. Quarter 2 ½ cups berries; add to mixture.
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