Did you know?
American Indians used to crush strawberries in a mortar and mix them with meal to make a strawberry bread. After trying this bread, the colonists developed their own version, and voila, strawberry shortcake was born.

Fresh Strawberry Buttermilk Shortcake

Yield: 6 servings

2 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup buttermilk
1 teaspoon grated lemon peel
2 eggs, divided
2 pint baskets fresh California strawberries, stemmed and sliced
1 cup whipping cream, whipped and sweetened

In large bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. In small bowl blend buttermilk, lemon peel, 1 whole egg and 1 egg yolk. Stir into flour mixture to make a soft dough. Divide dough into 6 equal portions. On floured board pat each into a 3-inch circle. Place on greased baking sheet. Brush generously with remaining egg whites, beaten. Sprinkle generously with additional sugar. Bake in 450-degree oven 10 to 12 minutes until golden. Remove from pan; cool on rack. Sweeten strawberries, to taste. Slice each shortcake in half horizontally with a sharp knife. Fill and garnish with strawberries and whipped cream.

Nutritional Information per serving:
450 calories; 8g protein; 25g fat; 50g carbohydrate; 102mg cholesterol

Copyright  California Strawberry Commission. All Rights Reserved. Reproduced by permission.

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