Tip of the day: Always always always use pure vanilla extract. I know it costs more. I get mine at sur la table or williams and sonoma or if you are REALLY lucky like me, you have a best friend bring you back some from Mexico. Cut corners on other stuff that doesn't matter. Clip coupons, go for the sale, but pure vanilla will change the way everything tastes by 100%.
Fresh Strawberry Shortcake
1 ¼ cup flour
½ tsp salt
3 TB Granulated Sugar
½ TB baking powder
5 TB unsalted butter COLD
2 TB shortening
Orange zest from one orange
2 fl oz milk
For whipped cream:
1 tsp vanilla extract
1 pint heavy cream
¼ cup sugar
1 tsp vanilla (pure)
Fresh sliced strawberries (1lb package) (heads up starting tomorrow 3/5/10 albertsons has them 2 for $3)
Combine all dry ingredients. Add butter and shortening and cut in until the mixture looks like cornmeal. Add the orange zest.
Combine milk, egg and vanilla extract and add to the dry ingredients. Turn out the dough on a board and knead a few times.
Divide dough into 6 portions. I flour my cutting board generously and cut out rounds with a biscuit cutter. I make 2 levels so it is easy to cut.
Bake at 450 until lightly browned. Approx 12 minutes. Cool on rack
Whip cream, sugar and vanilla in your kitchen aid mixer or just use a hand mixer.
Cut shortcakes down the middle. Fill with whipped cream and sliced strawberries ( I like to toss my strawberries in sugar first ).
Here is what they look like without tops:
Optional: can serve over homemade chocolate sauce
Taylor is getting ready to dig in
caught in the act:
Now go make yours!