There are two different camp on Strawberry Shortcake. The original Strawberry Shortcakes were dough with a biscuit. The berries were sweetened and spread between layers of toast, then topped with plain or sweetened whipped cream.
Another way to make the shortcake is to use a sponge as a basis for the shortcake. The berries are sweetened and served in the same manner as a biscuit version. I prefer the biscuit version, or sometimes I have it withCupcake.
When selecting berries for this recipe, look for ripe berries, soft spots or stains. Store them in a cool, dry place, without a wash. When you are ready to prepare them, wash them gently by dipping it briefly in a large bowl with water. Remove the berries from the water, so that the dirt and sand on the floor. Do not hold them under running water, the force of water can bruise the berries.
Strawberry Shortcake Recipe
3 cupsStrawberries
Powdered sugar
6 servings biscuits or biscuit
Whipped cream
Crush the strawberries lightly with a fork or cut into slices. Sugar to taste and set aside to macerate at room temperature for 2-3 hours.
Prepare the biscuits or biscuit. When the cookies are baked, or split a piece of the cake thin. Layer the strawberries between the layers of biscuit or cake, then top with berries.
Whip theJust enough to sweeten cream with sugar until soft peaks form. Dollop the cream and served up with a whole berry or a branch mint garnish, if desired.
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