Ingrédients pour 1937 Strawberry Shortcake
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup shortening
- 1/2 cup milk
- 1 large egg
- 1/4 cup butter, melted
- 4 cups fresh strawberries, sliced
- 1/2 cup sugar (1/4 cup for dough, 1/4 cup for strawberries)
- whipped cream
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Comment préparer 1937 Strawberry Shortcake
- Preheat oven to 425°F (220°C).
- In a large bowl, gently toss sliced strawberries with 1/4 cup of sugar. Slightly crush some of the berries for extra juice.
- Set aside to macerate.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Cut in shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in milk and egg until just combined. Do not overmix.
- Lightly grease an 11x8-inch baking pan.
- Divide the dough in half.
- On a lightly floured surface, roll out each half of the dough to fit the baking pan.
- Place the first portion of rolled-out dough into the prepared pan.
- Brush with half of the melted butter.
- Carefully place the second portion of rolled-out dough on top of the first layer.
- Brush the top with the remaining melted butter.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly in the pan before cutting into 8 serving pieces.
- Split each shortcake in half horizontally. Spread the sweetened strawberries between and on top of the split cake layers.
- Serve immediately with a generous dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
42g
Fat
31g
Carbs
12g
