This recipe makes one of the nicest doughs I've worked with. It comes together beautifully and is so tender I didn't even need to use a rolling pin. It is a little bit dry, but nothing like what I've had in the past. It's saying a lot that I liked it enough to make it again for A. Very yummy.
Adapted from Mildred Pierce
2 cups strawberries, quartered
2 tbsp sugar
2 tbsp brandy
- Combine ingredients together.
- Refrigerate for 30 minutes.
1 cup whipping cream
2 tbsp icing sugar
1/2 tsp almond extract
- Whip cream.
- Mix in icing sugar and almond extract.
2 1/4 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/4 cup butter
3/4 cup milk
2 tbsp water
- Preheat oven to 450F.
- In a small pot, gently warm the milk and water over low heat.
- In a bowl, mix together flour, baking powder, salt, and sugar.
- Working quickly, cut the cold butter into the flour until it resembles coarse meal.
- Make a well in the center of the dry ingredients. Pour in the milk mixture.
- Mix with a spoon lightly just until the dough comes together.
- Pour out onto lightly floured work surface and knead gently for 30 seconds.
- Roll or flatten dough to 1-inch thickness.
- Cut out 2.5- to 3-inch rounds and place on a parchment lined baking sheet.
- Bake 10 to 12 minutes or until tops are golden.
- Let cool slightly.
- Tear shortcake in half. Top with strawberries and cream and replace top half of shortcake.