![\"\"](\"https:\/\/sites.google.com\/site\/sonteisservingitup\/recipes-1\/summerystrawberryshortcake\/Strw%20Short.jpg?attredirects=0\")
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Shortcake:<\/strong><\/span><\/div>\n
2 1\/4 cup Flour<\/div>\n
4 teaspoons Baking Powder<\/div>\n
2 Tablespoon Sugar<\/div>\n
1\/4 teaspoon Salt<\/div>\n
1\/3 cup Shortening, cold<\/div>\n
1 Egg<\/div>\n
2\/3 cup Milk<\/div>\n
1 teaspoon Vanilla<\/div>\n
Whipped Cream:<\/strong><\/span><\/div>\n
1 litre Whipping Cream<\/div>\n
Vanilla<\/div>\n
Icing Sugar<\/div>\n
Strawberries:<\/strong><\/span><\/div>\n
5 cups Sliced Strawberries, divided<\/div>\n
1\/4 cup Honey<\/div>\n
Lemon Juice<\/div>\n
or<\/div>\n
Amaretto<\/div>\n
8 Whole Strawberries, washed, leave stems on<\/div>\n
Strawberries:<\/strong><\/div>\n
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Place 4 cups of Sliced Strawberries into a bowl, drizzle with 1\/4 cup of Honey, a scant amount of Lemon Juice or Amaretto, stir.<\/div>\n
Refrigerate for at least 2 hours to let the flavours blend; I recommend doing this the day before.<\/div>\n<\/div>\n
Whipped Cream:<\/strong><\/div>\n
Whip cream in cold bowl using cold beaters.<\/div>\n
As cream starts to slightly thicken, add a generous splash of Vanilla and icing sugar, a tablespoon at a time, to taste. I usually use about 3 Tablespoons.<\/div>\n
Remove 1 cup of whipping cream to make the filling, cover remainder of the whipping cream with plastic wrap and refrigerate until needed.<\/div>\n
Filling:<\/strong><\/div>\n
1 1\/2 cups Bavarian Creme <- I always get mine at SOF in the Bulk section<\/div>\n
1 cup Fresh Strawberries, chopped<\/div>\n
1 cup Fresh Whipped Cream<\/div>\n
Combine bavarian creme, chopped strawberries and 1 cup of whipped cream.<\/div>\n
Shortcake<\/strong><\/div>\n
Preheat oven to 425F (220C)<\/div>\n
Prepare baking sheet by lightly spraying with vegetable oil spray and dusting ever so\u00a0lightly<\/em>\u00a0with cornmeal.<\/div>\n
In mixing bowl, combine flour, baking powder, sugar and salt.<\/div>\n
Using pastry blender, cut in cold shortening until mixture resembles coarse crumbs.<\/div>\n
Measure out milk, add egg and vanilla, using a fork, stir well to combine.<\/div>\n
Add liquid ingredients all at once to dry ingredients and stir until the dough gathers and pulls away from the sides of the bowl.<\/div>\n
Turn out onto lightly floured surface and gently knead 10 times.<\/div>\n
Gently pat down into a 10″ (25cm) circle or ever so gently roll out and cut with the large scalloped side of the top right cutter, for individual shortcakes.<\/div>\n
\n![\"\"](\"https:\/\/sites.google.com\/site\/sonteisservingitup\/_\/rsrc\/1280881351043\/recipes-1\/summerystrawberryshortcake\/379027321_tp.jpg?height=150&width=200\")
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<\/a><\/div>\nPlace on prepared baking sheet, score the 10″ (25cm) (keeping in mind you will be splitting the shortcake so very light scoring) circle into 8 wedges and bake in hot oven for 15 – 20 minutes, rotating pan(s) at 8 minutes. Continue baking until lightly golden.<\/div>\n
Remove from oven and transfer shortcake(s) to wire rack to cool completely.<\/div>\n
Building your Shortcake<\/strong><\/div>\n
When cooled, split shortcake(s).<\/div>\n
Place bottom half of shortcake on serving platter.<\/div>\n
Spread filling to cover, leaving an inch on the outside border.<\/div>\n
Load large CLEAN piping bag (if there is any grease residue from say, Buttercream Icing, it will compromise the Whipped Cream!) with fresh whipped cream and pipe a high border around the filling.<\/div>\n
Gently spoon a cup of macerated berries over the filling.<\/div>\n
Gently refresh score lines.<\/div>\n
Gently place scored top layer over filled bottom layer.<\/div>\n
Pipe a border around the top and bottom of the cake.<\/div>\n
Spoon remaining macerated strawberries on top of the cake and spread to fill area inside piped border.<\/div>\n
Decorate with remaining whole strawberries.<\/div>\n
If making the individual shortcakes, follow same procedure on each shortcake.<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Strawberry Shortcake is synonymous Canada Day around our place. It marks the beginning of those long, lazy days of Summer! Shortcake: 2 1\/4 cup Flour 4 teaspoons Baking Powder 2 Tablespoon Sugar 1\/4 teaspoon Salt 1\/3 cup Shortening, cold 1 Egg 2\/3 cup Milk 1 teaspoon Vanilla Whipped Cream: 1 litre Whipping Cream Vanilla Icing … Continue reading Strawberry Shortcake<\/span>