Shortcake: strawberries + black raspberries.
HOW TO…
Bake biscuits: *For 6-8 biscuits
1.) 2 c. flour; 1 tsp. salt; 1 TB. baking powder; (optional: add 1/8 c. sugar)— Mix dry ingredients. 2.) Cut in 1/3 c. shortening or cold butter. 3.) Add milk, starting w/ 3/4 c…. up to 1 c. Mix until the dough gathers into a ball. 4.) Turn dough out onto a floured board and roll /pat out flat- to about 1” thick. Cut out biscuits, using a floured cutter, drinking glass, or form dough into a rectangle and cut into squares with a sharp knife. 5.) Place biscuits on a baking sheet, and bake @ 425 F for 10-12 min., until brown on top.
Prepare fruit:
Wash all. Chop strawberries into bite size pieces. Add raspberries as-is. Sprinkle about 1/4-1/3 c. sugar over berries (Less if they are already sweet). Squeeze a lemon or lime wedge over berries. Cover and let juices form. *Nice to add: chopped, fresh mint; lavender. **Photo includes black raspberries- different from blackberries, not so tart, a little more flowery. They were perfect for this shortcake.
Whip cream:
Place metal beaters & bowl in the freezer beforehand to chill. Add 1 pint whipping cream to the bowl, with a little powdered sugar (maybe 1/8 c.) and 1 tsp. vanilla. Beat with electric beater until it puffs up & holds peaks. Don’t go any further- or you’ll turn it into butter!
Assemble everybody in a pretty way. Add mint/ basil leaf or…
Shortcake: strawberries + black raspberries.
HOW TO…
Bake biscuits: *For 6-8 biscuits
1.) 2 c. flour; 1 tsp. salt; 1 TB. baking powder; (optional: add 1/8 c. sugar)— Mix dry ingredients. 2.) Cut in 1/3 c. shortening or cold butter. 3.) Add milk, starting w/ 3/4 c…. up to 1 c. Mix until the dough gathers into a ball. 4.) Turn dough out onto a floured board and roll /pat out flat- to about 1” thick. Cut out biscuits, using a floured cutter, drinking glass, or form dough into a rectangle and cut into squares with a sharp knife. 5.) Place biscuits on a baking sheet, and bake @ 425 F for 10-12 min., until brown on top.
Prepare fruit:
Wash all. Chop strawberries into bite size pieces. Add raspberries as-is. Sprinkle about 1/4-1/3 c. sugar over berries (Less if they are already sweet). Squeeze a lemon or lime wedge over berries. Cover and let juices form. *Nice to add: chopped, fresh mint; lavender. **Photo includes black raspberries- different from blackberries, not so tart, a little more flowery. They were perfect for this shortcake.
Whip cream:
Place metal beaters & bowl in the freezer beforehand to chill. Add 1 pint whipping cream to the bowl, with a little powdered sugar (maybe 1/8 c.) and 1 tsp. vanilla. Beat with electric beater until it puffs up & holds peaks. Don’t go any further- or you’ll turn it into butter!
Assemble everybody in a pretty way. Add mint/ basil leaf or…
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