Eastern Iowa Farmer Spring 2017

homestyle desserts
Strawberry
Shortcake
Karen Tack, Cook’s Country
Prep Time: 30-35 minutes
Bake Time: 12-14 minutes
Serves 6 people
Fruit: 8 C. strawberries, hulled
6 tbs. sugar
Shortcakes:
2 C. flour
5 Tbs. sugar
1 Tbs. baking powder
½ tsp. salt
1 stick (8 tbs.) butter, ½-inch cubes
1 large egg, lightly beaten
½ C + 1 tbs. whole milk
1 large egg white, lightly beaten
Whipped Cream:
1 C. heavy cream, cold
1 Tbs. sugar
1 tsp. vanilla extract
For the Fruit: Hull 3 C. strawberries,
crush with a potato masher. Slice remaining
5 C. and mix with crushed fruit, let sit
1 hour. Preheat oven to 425 degrees.
For the Shortcakes: Stir flour, 3 Tbs.
sugar, baking powder and salt. Scatter
butter pieces, mix until a coarse meal.
Mix beaten egg with whole milk in measuring
cup. Pour egg mixture into bowl
with flour mixture. Combine with rubber
spatula. Put mixture onto floured surface,
knead until it comes together. Pat dough
into 9” x 6” circle. Cut into 6 round dough
shapes. Brush tops with beaten egg
whites. Sprinkle remaining sugar on top.
Bake 12-14 minutes.
For the Whipped Cream:
Add heavy cream, sugar, and vanilla in
chilled bowl. Mix until smooth, thick and
double volume.
To Assemble: Split shortcakes in half.
Spoon fruit and whipped cream onto
bottom halves of shortcakes. Cap with
cake tops and serve.
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spring 2017 | Eastern Iowa Farmer 115