Season's Best Strawberry Shortcake
Courtesy of Wisconsin Milk Marketing Board 6 Servings • 15 Min. Prep Time • 15 Min. Cook Time • 30 Min. Chill Time| Ingredients |
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| Topping: |
| 1/3 c. honey |
| 2 Tbsp. lemon juice |
| 3 pt. strawberries, sliced |
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| Shortcake: |
| 2 c. flour |
| 2 Tbsp. sugar |
| 3-1/2 tsp. baking powder |
| 1/2 c. butter, chilled |
| 1/4 c. sour cream |
| 1/4 c. to 1/2 c. milk |
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| Cream: |
| 1 c. whipping cream |
| 1/3 c. powdered sugar |
| 1 tsp. vanilla |
| 1/2 c. sour cream |
Directions:
Topping:
1. Combine honey and lemon juice in medium bowl. Stir in strawberries. Chill.
Shortcake:
1. Combine flour, sugar, and baking powder; cut in butter until mixture resembles fine crumbs. Add sour cream; mix in lightly with fork. With fork, stir in just enough milk to form soft dough.
2. On lightly floured surface, roll dough to 1/2 in. thickness. Cut with 3 in. biscuit cutter. Re-roll dough as necessary to make six shortcakes. Place on ungreased cookie sheet. Bake at 425° F for 15 min. or until golden brown.
Cream:
1. Beat cream until soft peaks form. Add sugar and vanilla; continue beating until stiff peaks form. Fold in sour cream. Chill.
2. When ready to serve, split shortcakes in half. Place bottom half on serving plates. Top with half of strawberries and half of cream; repeat layers.
