MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Old Fashioned Strawberry Shortcake
Categories: Desserts, Fruits
Yield: 8 Servings

1 qt Strawberries
1/3 c Sugar
1 tb Lemon juice
1 1/2 c Heavy cream
Buttermilk Biscuit Dough
2 tb Buttermilk
2 tb Sugar
2 tb Butter; soft

MMMMM------------------BUTTERMILK BISCUIT DOUGH-----------------------
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Unsalted butter; cold
3/4 c Buttermilk or heavy cream;
- or more

Place berries in a colander and quickly rinse under running cold
water. Pour on a tray lined with several thicknesses of paper towel
to drain for 5 minutes. Hull the strawberries with the point of a
stainless-steel paring knife, then slice into a bowl. Sprinkle with
sugar and lemon juice, then set aside, covered, at room temperature
for 1 to 2 hours. Add 2 tb sugar to the whippping cream if you
like. Whip the cream until it holds a soft peak. Cover and
refrigerate.

Preheat the oven to 450?F; set rack in middle level. Prepare
biscuit dough. For a large shortcake, pat the dough into a 9"
disk on a parchment-lined cookie sheet. For individual shortcakes,
pat dough into a 6x12" rectangle and cut into eight 3" biscuits
with a sharp, floured knife. Transfer to a parchment-lined cookie
sheet. Paint tops with buttermilk. Sprinkle with sugar. Bake for 10
to 15 minutes, until well risen and golden. Check the center of the
large shortcake with a toothpick to make sure it is baked through:
If the pick emerges with dough still clinging to it, lower
temperature to 350?F and bake for 5 minutes more. Slide the large
shortcake onto a platter immediately after it is baked. Use a
sharp, serrated knife to slice through the middle, making two
layers. Slide the edge of a cookie sheet between the two layers and
lift the top layer off. Butter the bottom layer and pour all but
1/2 cup of the sweetened berries on. Slide the top back on and pour
the remaining berries over the top. Split the small shortcakes in
the same way and place the bottoms on individual dessert plates.
Butter them and top with about 1/3 cup of the berry mixture.
Replace tops and pour 1 tb or so of the remaining berries over the
top. Serve immediately. Pass the cream in a bowl for the guests to
help themselves.

Buttermilk Biscuit Dough:

Combine the flours, salt, and baking powder in a mixing bowl and
stir well to mix. Rub in the butter by hand or with a pastry
blender until the mixture is mealy. Stir in 3/4 cup of the
buttermilk with a fork and continue stirring gently until the dough
begins to hold together. If the dough is dry, add more buttermilk,
1 tb at a time. Sprinkle the work surface generously with flour and
scrape the dough onto it. Fold the dough over on itself 2 or
3 times. Use the dough immediately for shortcakes, following the
instructions above. Use this recipe to make a large shortcake or
eight small ones. This same dough is used as the topping in cobbler
recipes.

Recipe by Nick Malgieri, Prodigy Guest Chefs Cookbook

Recipe FROM: Cooking Live Show #8890

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