Martine Sicard
STRAWBERRY SHORTCAKE
Strawberry Shortcake

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INGREDIENTS

Shortcake:
•   2 cups unsifted self-rising all-purpose flour
•   2 1/2 tablespoon(s) sugar
•   1/2 cup unsalted butter, cold and cut into small pieces
•   3/4 cup milk
•   2 tablespoons light cream


Strawberries:
•  2 pints ripe strawberries
•  2 tablespoons orange juice
•  2 tablespoons sugar
•  1 teaspoons ground ginger
•  1 1/2 cups sweetened whipped cream

DIRECTIONS

1. Prepare Shortcake: Heat oven to 400 degrees F. Grease baking
sheet. In medium-size bowl, combine flour and sugar. With pastry
blender or 2 knives, cut in butter until mixture resembles coarse
crumbs. Stir in milk until a very soft dough forms, being careful not to
overwork the dough.

2.  Divide dough into six equal pieces and drop onto prepared
baking sheet. Lightly pat each piece into a round and brush with
light cream. Bake 20 to 25 minutes or until shortcakes are golden
brown. Transfer to wire rack and cool completely.

3. Prepare Strawberries: Reserve 6 large strawberries for garnish.
Rinse, hull, and slice the remaining strawberries. In medium-size
bowl, combine sliced strawberries, orange juice, granulated sugar,
and ginger. Let stand 10 minutes. Make 4 to 5 cuts lengthwise in
each reserved strawberry, leaving stem end intact. Press gently to
slightly separate slices.

4. Assemble Shortcake: Slice each Shortcake horizontally in half.
Place each bottom half on dessert plate. Spoon 2 tablespoons
strawberry mixture over each bottom half of shortcake. Place
matching shortcake halves on top. Spoon remaining strawberry
mixture around shortcakes. Spoon 1/4 cup whipped cream onto
each shortcake and garnish each with a strawberry.