*  Exported from  MasterCook  *
 
                     Old Fashioned Strawberry Shortcake
 
 Recipe By     : Cooking Live Show #8890
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         filling and finishing:
    1      quart         strawberries
      1/3  cup           sugar
    1      tablespoon    lemon juice
                         whipped cream:
    1 1/2  cup           heavy cream
                         shortcake biscuits:
    2      cups          self rising cake flour
    2      tablespoons   sugar
    1      stick         unsalted butter
      2/3  cups          buttermilk -- milk or heavy
                         -- cream , (up to 3/4)
    2      tablespoons   buttermilk
    2      tablespoons   sugar
    2      tablespoons   soft butter
 
 Place the berries in a colander and quickly rinse them under running
 cold water. Pour them on a pan or tray lined with several thicknesses
 of paper towel to drain for 5 minutes. Hull the strawberries with the
 point of a stainless steel paring knife, then slice them into a bowl.
 Sprinkle with the sugar and lemon juice, then set aside, covered at
 room temperature for an hour or two.
 
 Whip the cream (add a couple of tablespoons of sugar, if you like)
 until it holds a soft peak, cover and refrigerate.
 
 Preheat the oven to 450 degrees and set rack in the middle level.
 
 In a food processor combine the self-rising flour and sugar and pulse
 to mix. Add the butter, cut into 8 to 10 pieces, and pulse until the
 mixture resembles coarse meal. Transfer the mixture to a large bowl
 and make a well in the center. With a fork stir in the buttermilk,
 begin careful not to over work the dough. Let the dough stand for a
 minute or 2 to let the flours absorb the liquid. Flour the work
 surface and turn the dough out onto it. Fold the dough over on itself
 2 or 3 times, until it is smooth and less sticky.
 
 For a large shortcake, pat the dough into a 9-inch disk on
 parchment-lined cookie sheet. For individual shortcakes, pat the dough
 into a 6 by 12-inch rectangle and cut into 8 (3-inch) biscuits with a
 sharp, floured round cutter. Transfer to a parchment-lined cookie
 sheet. Paint the tops with the buttermilk and sprinkle with the sugar.
 Bake for 10 to 15 minutes, until well risen and golden brown. Check
 the center of the large shortcake with a toothpick to make sure it has
 baked through. If the pick emerges with dough clinging to it, lower
 temperature to 350 degrees and bake another 5 minutes.
 
 Slide the large shortcake onto a platter immediately after it is
 baked. Use a sharp, serrated knife to slice through the middle, making
 two layers. Slide the edge of a cookie sheet between the two layers
 and lift the top layer off. Butter the bottom layer and pour on all
 but 1/2 cup of the berries.
 
 Slide the top back on and pour the remaining berries on the top. Split
 the small shortcakes in the same way and place the bottoms on
 individual dessert plates. Butter them and top with about 1/3 cup
 berry mixture. Replace tops and pour a tablespoon or so on the top.
 Serve immediately, passing the cream in a bowl for the guests to help
 themselves.
 
 Yield: 8 servings
 
 
 
 
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