Ingredients Jump to Instructions ↓

  1. 1 pint strawberries

  2. 1/2 cup strawberry jam

  3. Shortcakes

  4. 1/2 cup all-purpose flour

  5. 1/2 cup cake flour

  6. 1 teaspoon baking powder

  7. 1/2 teaspoon baking soda

  8. 1 1/2 tablespoons sugar

  9. 1/2 teaspoon salt

  10. 3 tablespoon unsalted butter, softened

  11. 1/3 cup buttermilk

  12. Garnish

  13. 1/2 cup sour cream

  14. 4 sprigs mint

Instructions Jump to Ingredients ↑

  1. Rinse and hull the berries. Cut off about 1/4 inch from the steam end of each berry. Reserve these trimmings for the sauce.

  2. Cut the trimmed berries into wedges, and place them in a bowl. Transfer the trimmings to the bowl of a food processor. Add the jam to the berry trimmings, and process until smooth. Pour the sauce over the berries, toss well, and set aside in the refrigerator for at least 1 hour, or as long as 6 hours.

  3. Preheat the oven to 450 degrees F.

  4. In a bowl, combine the flours, baking powder, soda, sugar, and salt with the butter, mixing gently with a spoon for 30 seconds at most. The mixture should not be completely smooth. Add the buttermilk, and mix with a spoon just enough to combine the ingredients into a soft dough.

  5. Invert the dough onto a non stick cookie sheet, and cover it with a piece of plastic wrap. Press on the dough until you have extended it to a thickness of about 3/8 inch, and then cut it into 2 1/2 inch squares. Bake at 450 degrees F for 10-12 minutes. Remove to a rack; cool.

  6. At serving time, cut the shortcakes in half horizontally. Arrange the bottoms on four dessert dishes, and spoon the berry mixture on top. Cover with the shortcake tops, and garnish each with sour cream and a sprig of mint. Serve.


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