Difference between revisions of "Strawberry Shorbread Shortcake"
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* 2 pint baskets California [[strawberries]], sliced | * 2 pint baskets California [[strawberries]], sliced | ||
* Whole California [[strawberry]] for garnish | * Whole California [[strawberry]] for garnish | ||
| − | == | + | == Procedures == |
Preheat oven to 350 degrees. Coat a baking sheet with vegetable [[cooking spray]]; set aside. In mixer bowl [[cream]] [[butter]] and [[Granulated sugar|Sugar]]. On low speed gradually mix in [[flour]] and [[chocolate]]. Form dough into 2 balls, one a little larger than the other. On floured surface roll each ball to a circle about 7 inches in diameter (one should be thicker than the other.) Using broad spatula, gently transfer each circle to baking sheet. Prick surfaces generously with a fork. Bake 20 to 30 minutes until just golden. While still warm, cut thinner circle into 8 equal wedges. Transfer all to rack to cool completely. To serve, place shortbread circle on serving plate. Top with [[whipped cream]] and sliced [[strawberries]], reserving a dollop of [[cream]] for garnish. Set shortbread wedges into [[cream]] at an angle, points toward center. Top with a dollop of [[whipped cream]] and whole [[strawberry]]. Cut into wedges. Makes 8 servings Note: Shortbread can be made ahead and stored for several days wrapped in plastic wrap, or frozen for longer storage. | Preheat oven to 350 degrees. Coat a baking sheet with vegetable [[cooking spray]]; set aside. In mixer bowl [[cream]] [[butter]] and [[Granulated sugar|Sugar]]. On low speed gradually mix in [[flour]] and [[chocolate]]. Form dough into 2 balls, one a little larger than the other. On floured surface roll each ball to a circle about 7 inches in diameter (one should be thicker than the other.) Using broad spatula, gently transfer each circle to baking sheet. Prick surfaces generously with a fork. Bake 20 to 30 minutes until just golden. While still warm, cut thinner circle into 8 equal wedges. Transfer all to rack to cool completely. To serve, place shortbread circle on serving plate. Top with [[whipped cream]] and sliced [[strawberries]], reserving a dollop of [[cream]] for garnish. Set shortbread wedges into [[cream]] at an angle, points toward center. Top with a dollop of [[whipped cream]] and whole [[strawberry]]. Cut into wedges. Makes 8 servings Note: Shortbread can be made ahead and stored for several days wrapped in plastic wrap, or frozen for longer storage. | ||
=== Other Links === | === Other Links === | ||
Latest revision as of 10:18, 15 July 2012
Description
.
Ingredients
- 1 cup butter or margarine, softened
- 1 cup powdered sugar
- 2 cups flour
- 1 ounce grated semisweet chocolate (about 1/3 cup)
- 1 cup whipping cream, whipped and sweetened
- 2 pint baskets California strawberries, sliced
- Whole California strawberry for garnish
Procedures
Preheat oven to 350 degrees. Coat a baking sheet with vegetable cooking spray; set aside. In mixer bowl cream butter and Sugar. On low speed gradually mix in flour and chocolate. Form dough into 2 balls, one a little larger than the other. On floured surface roll each ball to a circle about 7 inches in diameter (one should be thicker than the other.) Using broad spatula, gently transfer each circle to baking sheet. Prick surfaces generously with a fork. Bake 20 to 30 minutes until just golden. While still warm, cut thinner circle into 8 equal wedges. Transfer all to rack to cool completely. To serve, place shortbread circle on serving plate. Top with whipped cream and sliced strawberries, reserving a dollop of cream for garnish. Set shortbread wedges into cream at an angle, points toward center. Top with a dollop of whipped cream and whole strawberry. Cut into wedges. Makes 8 servings Note: Shortbread can be made ahead and stored for several days wrapped in plastic wrap, or frozen for longer storage.
