Strawberry Shortcakes Recipe

The 3rd and last course of a traditional 3-course tea party consists of Desserts – my favorite! These Strawberry Shortcakes are light and not too sweet plus they’re really pretty. Click here to see other tea party recipes.

Strawberry Shortcakes
(From The Book of Afternoon Tea by Lesley Mackley)

2 c. all-purpose flour
1 Tbsp baking powder
5 tsp sugar
1/3 c. butter, chilled
1/3 c. milk (or soy milk)

Filling:
1-1/2 lbs. strawberries
1/4 c. sugar
1-1/4 c. whipping cream

Preheat oven to 425F. Grease a baking sheet. Into a bowl, sift flour and baking powder.

Stir in sugar. Cut in butter until mixture resembles bread crumbs. Pour in milk and mix to form a soft dough. Turn out dough onto a lightly floured surface, then roll out to 1/4 inch thick. Cut into 8 (3-inch) circles. Place on prepared baking sheet. Bake 10 to 12 minutes, until golden-brown. Slice most of the strawberries, reserving a few for decoration.

In a bowl, mix together sliced strawberries and sugar. In another bowl, whip cream until soft peaks form.

Split shortcakes in half while still warm. Spread bottom halves with 2/3 of the cream. Cover cream with sliced strawberries and top with other shortcake halves. Add a swirl of cream to each one and decorate with reserved strawberries.

Makes 8

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