Strawberry shortcake with vanilla whipped cre
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Strawberry shortcake with vanilla whipped cre
  Vanilla  
Last updated 6/12/2012 1:25:10 AM. Recipe ID 59003. Report a problem with this recipe.
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      Title: Strawberry shortcake with vanilla whipped cre
 Categories: New text im, Desserts
      Yield: 4 Servings
 
      2 pt Strawberries -- hulled and
           Halved
      3 tb Fresh lemon juice
     12 c  Sugar
      2 c  All-purpose flour
      1 tb Baking powder
    1/2 ts Salt
      6 tb Cold unsalted butter -- cut
           Into small
           Pieces
      1 lg Egg -- plus 1 yolk
    1/2 c  Heavy cream -- plus 3
           Tablespoons
           Vanilla Whipped Cream (see
           Recipe in
           Living Page 10D)
 
  Heat oven to 375 degrees. Place strawberries in a bowl; sprinkle with
  lemon juice and 1/4 cup sugar. Let stand to release juices, about 1
  hour.
  
  Meanwhile, in a large bowl, combine remaining 1/4 cup sugar, flour,
  baking powder and salt. Use a fork or two knives to cut in butter
  until mixture resembles coarse meal.
  
  Whisk together egg and 1/2 cup plus 2 tablespoons cream. Slowly add
  this mixture to dry ingredients; mix with a fork until dough just
  comes together. Do not overmix.
  
  Transfer dough to a lightly floured surface; pat into a 6-inch
  square. Cut four 21/2-inch rounds; place on a parchment-lined baking
  sheet. Whisk together egg yolk and remaining tablespoon cream; brush
  over tops of biscuits. Bake until golden brown, 25 to 30 minutes.
  Cool slightly on wire racks, about
       15    minutes.
  
  Slice shortcakes open while warm. Divide strawberries and their juice
  among bottom halves of shortcakes; top with large dollops of Vanilla
  Whipped Cream and upper halves of shortcakes. Serves 4.
  
  Per serving: 696 calories; 35.6 g fat (27.9 g saturated fat; 46
  percent calories from fat); 229 mg cholesterol; 496 mg sodium; 85.7 g
  carbohydrates.
  
  




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Recipe ID 59003 (Apr 03, 2005)

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