American Recipes
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| Ingredients |
| 1 |
All-purpose flour |
2 cups |
| 2 |
Granulated sugar |
3/4 cup |
| 3 |
Baking powder |
2 teaspoons |
| 4 |
Baking soda |
1/2 teaspoon |
| 5 |
Salt |
1/4 teaspoon |
| 6 |
Buttermilk |
3/4 cup |
| 7 |
Vegetable oil |
1/4 cup |
| 8 |
Egg |
1 large |
| 9 |
Strawberries |
6 cups |
| 10 |
Whipped topping |
1+ 1/2 cups |
| 11 |
Confectioners sugar |
2 teaspoons |
| Method |
Preheat the oven to 400 degrees f. Combine the flour, 1/2 cup of granulated
sugar, baking powder, baking soda and salt in a bowl. Beat the oil, buttermilk
and egg in another bowl. Add the buttermilk mixture to the flour mixture, stir
with a fork until the dry ingredients are just moistened. Pour the batter into the
9-inch round greased baking pan, and spread evenly with a spoon. Bake until
the top is browned and a toothpick inserted in the centre comes out clean, about
15-20 minutes. Cool in the pan for 5 minutes. Remove from the pan and cool
completely on the rack. Reserve few strawberries for garnish and, crush half of
the remaining strawberries with 1/4 cup of granulated sugar in a large bowl. Slice
the remaining strawberries into the bowl and toss to combine.
With the serrated knife, split the shortcake in half horizontally. Place the bottom
layer on a serving plate and spread with the whipped topping. Spoon 2/3 of the
sliced strawberries over the whipped topping and cover with the remaining
shortcake layer. Dust the top with the confectioners sugar and garnish with the
whole strawberries. Cut into slice, garnish it with sliced strawberries and serve.
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| Servings - 6 |
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| Introduction
of the dish |
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This is a Southern, crowd-pleasing dessert recipe. Strawberries
that are in season and at the peak of ripeness are the ideal, sweet partner to the
biscuit-like dough and creamy whipped topping in this recipe.
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