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

Ingredients:
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

Directions:
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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