This recipe calls for strawberries but is just as good with other berries. Don't limit these little cakes to just strawberries, enjoy them year round with the berry of the season.
1 cup all-purpose flour
1 cup cake flour
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cut up
1 cup heavy cream, divided
Preheat oven to 400 degrees.
Grease a cookie sheet; set aside.
In a medium mixing bowl, combine the all-purpose flour, cake flour, sugar, baking powder, and salt. Using a pastry blender or two knives, cut in the butterr until the mixture resembles coarse crumbs. Gradually add all but 1 tablespoon of the cream; toss with a fork until the mixture holds together. On a lightly floured surface, roll or pat the dough to a 1/2-inch thickness. Using a 3-inch cookie cutter or glass, cut the dough into circles and transfer to the prepared cookie sheet. Reroll the scraps and use to make a total of 8 circles. Brush the tops of the circles with the reserved heavy cream. Bake at 400 degrees for 15 minutes. Remove to a wire rack to cool completely.
1 quart strawberries (or other berries)
1/4 cup granulated sugar (may need to adjust amount depending on berries used)
2 tablespoons orange liqueur (or orange juice)
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Set aside 8 of the berries for garnish.
Mash the remaining berries with the sugar and orange liqueur. Let stand for one hour, at least.
In a mixer bowl, beat the heavy cream with the powdered sugar, and vanilla until stiff peaks form.
To assemble: Split the shortcakes in half horizontally. Place the bottom halves on dessert plates and top with the strawberries and 3/4 of the whipped cream. Replace the tops and garnish with the remaining whipped cream and the reserved berries.
Yield: 8 shortcakes