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Strawberry Shortcake



STRAWBERRY SHORTCAKE
Ted's Montana Grill Restaurant Recipe

1 pound strawberries, washed and sliced
1 1/2 tablespoons sugar for strawberries
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups heavy cream
sugar for dusting

In a container with a lid, place strawberries, and sprinkle sugar over the strawberries. Let sugar marinate over the strawberries for a couple of hours before using.

Preheat oven to 450 degrees. Sift together flour, salt, and baking powder. Stir heavy cream into sifted flour, and mix gently until the flour is just incorporated. Gently knead and shape into 4 equal sized biscuits. Make four biscuits with dough, and place on a greased cookie sheet. If you have some dusting sugar, sprinkle a little onto the biscuits. Bake for about 10 to 15 minutes, the biscuits will be golden brown when done.

Shortcake Assembly:
1 biscuit
1 scoop Hagan Daas Vanilla Ice Cream
Strawberries
Whipped cream

Slice shortcake in half, lay bottom of shortcake in a plate, then add a scoop of ice cream, a spoonful of strawberries, top with biscuit and whipped cream. Add additional strawberries to the plate around the biscuit.

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