Individual Strawberry Shortcakes
Here's how to put those plump, juicy July berries to terrific use. Turbinado sugar (such as Sugar in the Raw) has a subtle molasses flavor and a pale blond color, and it's wonderful in these cakes.
Credit: Lifestyle Cooks
Servings: 6
Ingredients:
* 1 quart strawberries
* 1/2 cup turbinado (raw) sugar
* 2 cups unbleached flour
* 2 tablespoons light brown sugar
* 3 teaspoons baking powder
* 3/4 teaspoon salt
* 1/4 cup shortening
* 1/4 cup butter, cut into 1/4-inch pieces, well chilled
* 1 cup buttermilk
* 1 cup whipping cream, chilled
* 1/4 cup granulated sugar
* 1/4 teaspoon vanilla extract
* Orange marmalade, as needed
Directions:
Mix strawberries and turbinado sugar. Set aside.
Preheat oven to 425 degrees F. Lightly grease a cookie sheet.
Sift together dry ingredients into a large mixing bowl. Cut in the shortening and butter until mixture is uniform and finely textured. Stir in buttermilk just until blended.
Form shortcake dough into a ball and turn out onto a floured surface. Knead gently, adding a little more flour if necessary to make a smooth dough. Pat dough into a rectangle about 1/2 to 3/4 inch thick. With a dough cutter or sharp knife, cut rectangle into 6 equal squares and place squares onto prepared cookie sheet. Bake for 10 to 12 minutes or until golden brown. Let cool slightly.
In a medium bowl, whip the chilled cream until soft peaks form. Add the granulated sugar and vanilla and continue whipping until stiff peaks form.
Split each shortcake in half horizontally. Spread orange marmalade on one side of the shortcake and fill with sliced strawberries. Place top back on the shortcake and cover with more strawberries. Garnish with the whipped cream and strawberry fans, if desired, and serve immediately.
