Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 cups flour
- 3 teaspoons baking powder
- Pinch of salt
- 1/4 cup plus 1/3 cup sugar
- 1 (3-ounce) package cream cheese
- 2 Tablespoons butter
- 1 egg, beaten
- 1/2 cup milk, approximately
- 1 quart fresh strawberries
- 1 cup sour cream
Preparation:
Preheat the oven to 450 degrees F.
Sift together the flour, baking powder, salt, and 1/4 cup of the sugar. Add the cream cheese and butter, cutting them in with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. Pour the beaten egg into a measuring cup. Add enough milk to make 3/4 cup and gradually stir into the flour mixture. Knead the dough about 20 seconds. Pat half the dough into a greased round 8-inch layer-cake pan. Brush the surface with melted butter. Pat the remaining half of the dough over the top. Bake until done, about 20 minutes. Remove to a cooling rack. When the cake is cold, split the layers apart and place 1 on a large serving plate.
Wash, hull and slice the strawberries. Add 1/3 cup of the sugar and let stand 10 minutes. Spoon the strawberry mixture between and over the top of the shortcake layers. Top with sour cream sweetened to taste.
Yield: 6 servings
Recipe Source: The New York Times Cookbook by Craig Claiborne (Harper & Row)
Reprinted with permission.
Sift together the flour, baking powder, salt, and 1/4 cup of the sugar. Add the cream cheese and butter, cutting them in with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. Pour the beaten egg into a measuring cup. Add enough milk to make 3/4 cup and gradually stir into the flour mixture. Knead the dough about 20 seconds. Pat half the dough into a greased round 8-inch layer-cake pan. Brush the surface with melted butter. Pat the remaining half of the dough over the top. Bake until done, about 20 minutes. Remove to a cooling rack. When the cake is cold, split the layers apart and place 1 on a large serving plate.
Wash, hull and slice the strawberries. Add 1/3 cup of the sugar and let stand 10 minutes. Spoon the strawberry mixture between and over the top of the shortcake layers. Top with sour cream sweetened to taste.
Yield: 6 servings
Recipe Source: The New York Times Cookbook by Craig Claiborne (Harper & Row)
Reprinted with permission.
