Tuesday, July 10, 2012

Strawberry Shortcakes

Strawberry Shortcakes


1½ cups all-purpose flour

½ cup sugar

1 tablespoon baking powder

3 tablespoons unsweetened cocoa power

¼ teaspoon salt

¾ cup light cream or half-and-half

1 pint strawberries, sliced

1 can nondairy whipped topping


Preheat oven to 425°F.

Combine flour, sugar, baking powder, cocoa and salt in a big bowl.

Gradually add cream, mixing with a wooden spoon until mixture clings together.

Lightly grease a baking sheet or spray with cooking spray.

Knead dough on a lightly floured surface for about 1 minute.

Pat dough into a ¾ inch rectangle.

Cut pastry dough into 6 rounds using a 2¼ -inch biscuit cutter.

Arrange dough rounds on prepared baking sheet.

Bake for about 15 minutes.

Place on a wire rack to cool.

Split shortcakes in half.

Top 6 of the halves with strawberries and whipped topping, and replace tops.

Top with more whipped topping and strawberries.

Serve 6.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...