Double Strawberry Shortcake
This old fashioned dessert takes advantage of summer's sweetest strawberries!
3 cups all purpose flour
1 cup plus 1 teaspoon sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, chilled, cut into pieces
1-1/2 cups buttermilk
2 teaspoons vanilla extract
1/2 cup seedless raspberry jam, melted
1-1/2 pounds strawberries, 6 cups, halved
2 cups heavy cream
Strawberry fan, optional
Preheat oven to 375 Degrees F. Coat 2 (9") round cake pans with cooking spray. In large bowl, mix flour, 3/4 cup sugar, baking powder, baking soda and salt. Using two knives or pastry blender, cut in butter, until mixture resembles coarse crumbs.
With fork, stir in buttermilk and 1 teaspoon vanilla until dough comes together. Spread half of dough in each pan; sprinkle each with 1/2 teaspoon sugar. Bake 25 - 30 minutes or until pick inserted into centers comes out clean. Cool.
Remove from pans to racks. Immediately, using wooden skewer, poke about 15 holes 3/4 of the way through, into each warm layer. Spread each with 2 Tablespoons jam. Cool completely.
Meanwhile, toss half of strawberries with remaining jam; reserve. On medium-high, beat cream with remaining 1/4 cup sugar and 1 teaspoon vanilla until soft peaks form.
Place one layer, jam side up, on serving plate. Spread with 2 cups whipped cream and top with remaining strawberries. Place remaining layer, jam side up, over berries. Top with reserved strawberry-jam mixture and 1 cup whipped cream. If desired, garnish with strawberry fan. Serve remaining whipped cream on the side.
Servings: 16
Calories: 357
Protein: 4 g
Fat: 20 g (12 g saturated)
Trans fat: 1 g.
Chol.: 64 mg.
Carbs.: 41 g.
Sodium: 312 mg
Fiber: 1 g
Sugar: 21 g
Kitchen time: 45 minutes
Total Time: 2 hours, 30 minutes
Have not tried this yet, however, it reads delicious and the picture is beautiful. If you try it Enjoy!
This old fashioned dessert takes advantage of summer's sweetest strawberries!
3 cups all purpose flour
1 cup plus 1 teaspoon sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, chilled, cut into pieces
1-1/2 cups buttermilk
2 teaspoons vanilla extract
1/2 cup seedless raspberry jam, melted
1-1/2 pounds strawberries, 6 cups, halved
2 cups heavy cream
Strawberry fan, optional
Preheat oven to 375 Degrees F. Coat 2 (9") round cake pans with cooking spray. In large bowl, mix flour, 3/4 cup sugar, baking powder, baking soda and salt. Using two knives or pastry blender, cut in butter, until mixture resembles coarse crumbs.
With fork, stir in buttermilk and 1 teaspoon vanilla until dough comes together. Spread half of dough in each pan; sprinkle each with 1/2 teaspoon sugar. Bake 25 - 30 minutes or until pick inserted into centers comes out clean. Cool.
Remove from pans to racks. Immediately, using wooden skewer, poke about 15 holes 3/4 of the way through, into each warm layer. Spread each with 2 Tablespoons jam. Cool completely.
Meanwhile, toss half of strawberries with remaining jam; reserve. On medium-high, beat cream with remaining 1/4 cup sugar and 1 teaspoon vanilla until soft peaks form.
Place one layer, jam side up, on serving plate. Spread with 2 cups whipped cream and top with remaining strawberries. Place remaining layer, jam side up, over berries. Top with reserved strawberry-jam mixture and 1 cup whipped cream. If desired, garnish with strawberry fan. Serve remaining whipped cream on the side.
Servings: 16
Calories: 357
Protein: 4 g
Fat: 20 g (12 g saturated)
Trans fat: 1 g.
Chol.: 64 mg.
Carbs.: 41 g.
Sodium: 312 mg
Fiber: 1 g
Sugar: 21 g
Kitchen time: 45 minutes
Total Time: 2 hours, 30 minutes
Have not tried this yet, however, it reads delicious and the picture is beautiful. If you try it Enjoy!