Traditional Shortcake Friday, May 9, 2014


2 cups self rising flour
½ cup butter
½ cup sugar
¾ cup half and half


Blend flour and sugar. Cut in butter with a pastry blender or a fork until well mixed. Stir in cream to make a firm dough. Turn out onto a floured board and knead lightly for a few turns. Flatten onto board and roll into an oval about ½ inch thick. Cut with a biscuit cutter and place carefully onto an ungreased baking sheet with the edges not touching. Reroll and cut any scraps until all the dough has been used. Bake in a 375 deg oven about 15 minutes or until lightly browned. Remove from oven and brush the tops lightly with melted butter. Sprinkle with sugar. Allow to cool to room temperature. To serve, split the shortbreads and fill with sliced sugared strawberries which have been refrigerated overnight. Top with additional strawberries and divide strawberry juice evenly among the shortbreads. Top with lightly whipped cream.


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