Strawberry Shortcake- Carolyn
- 4 pints fresh strawberries, hulled and halved
- 1/4 C lemon juice
- 1/2 C plus 1/3 C sugar
- 4 C all-purpose flour
- 4 1/2 t baking powder
- 1/1/2 t salt
- 12 T butter, chilled and cut into small pieces
- 2 C plus 4 T cream
- 1 lg egg yolk
- 2 T turbinado sugar
- 1. Macerate strawberries, stir in lemon juice and 1/2 C sugar. Let stand 1 hr.
- 2. In a large bowl, whisk together remaining 1/3 C sugar, flour, baking powder, and salt.
- 3. Cut butter into dry ingredients in a food processor until it resembles coarse meal.
- 4. Add 2 C plus 2 T cream. Mix until dough just comes together.
- 5. Transfer to a lightly floured surface; pat into a 1 inch (not less) square. Cut out 9 large or 25 small rounds and put on a parchment covered baking sheet.
- 6. Preheat oven to 400. Whisk together remaining 2T cream and yolk. Brush top of rounds and sprinkle with sugar. Bake until golden brown, 12-15 min or so.
fresh strawberries, lemon juice, sugar, flour, baking powder, salt, t, t cream, egg yolk, turbinado sugar
Taken from www.epicurious.com/recipes/member/views/strawberry-shortcake-carolyn-52396231 (may not work)