Strawberry Shortcake |
Nutrition Facts Canadian
Nutrition Facts US
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Ingredients
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Directions (Shortcake)Preheat oven to 400°F (204°C) line a cookie sheet with parchment paper and set aside. Combine Kinnikinnick All Purpose Flour Blend, baking soda, baking powder, ¼ cup granulated sugar and salt. With a pastry knife cut butter into flour mixture until mixture is stringy and butter is coated with flour. In a separate bowl, combine sour cream, egg and milk. Mix until combined. Create a well in the middle of flour mixture and add liquid. Mix with a fork until just combined. Scoop tea biscuits onto prepared pan and flatten slightly. Sprinkle tops with remainder of granulated sugar. Bake at 400° F for 12-14 minutes until edges are golden brown. Cool on a wire rack. Yields 12 tea biscuits Filling & AssemblyWhip whipping cream and icing sugar together until stiff. Cut prepared tea biscuit in half (lengthwise). Fill with sliced strawberries and whipping cream. Place tea biscuit top on and decorate with a swirl of whipping cream and sliced strawberry.
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