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.
(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)
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.