The Best Ever Strawberry Shortcake Recipe

This article will continue with my series of New Orleans recipes.

Growing up in New Orleans was a lot of fun and we were blessed with a family of wonderful cooks. I have continued to publish some of those great recipes that I enjoyed while growing up in New Orleans. The legacy of cooking and was continued by my siblings and me out.

My mother and grandmother cooked the whole time tooDesserts. It was always a good dessert around the house, because like all good cooks she likes to see people eating their creations. My grandmother lived right around the corner from our house in New Orleans, so that, if not the mother then cooked Mata (grandmother) was. Of course, most of both cooking, so you could eat both places and stock up.

My father was a bit selective in the variety of things he ate. My father loves desserts and I have a cousin whospent much time in my house and my father and mother were her favorite aunt and uncle. Eunette was also a good cook and always things you would like to eat my father.

She made her famous was Strawberry Shortcake, who loved my father, and that a great compliment when Uncle Edgar likes it. So the name was born for her Strawberry Shortcake, which I have today. I've added Strawberry Shortcake recipe for your enjoyment.

Strawberry mix

2 Pt.Strawberries, hulled and sliced

1 / 2 C granulated sugar

1 / 2 tsp, vanilla

For the sponge:

2 c, all-purpose flour

1 Tbsp. double-acting baking powder

1 / 2 tsp. Salt

3 Tbsp. firmly packed brown sugar

1 stick (1 / 2 c.) cold butter, cut into pieces

2 / 3 c. plus 1 tablespoon milk

2 tsp. Granulated sugar

For the topping:

1 c. Cream, we do! chilled

2 Tbsp. Powdered sugar

3 Tbsp, sour cream making biscuits: Intoa bow!, sift together the flour, baking powder and salt. Add brown sugar and butter. Blend until it resembles meal.

Add milk and stir until it forms a dough. Let the dough into 8 mounds on a greased baking sheet, leaving the hill to touch to form a ring. Sprinkle it with granulated sugar and bake the biscuits in 4250 for an oven 20 to 25 minutes or until golden brown. Carefully, you transfer the biscuits to a rack and cool. Cut the tip --

Quarter of the entire ring with a biscuitSerrated knife. Transfer the bottom to a plate and spoon the liquid over the strawberries and pickle. Place in a bowl. Beat cream with powdered sugar until it holds only a soft top. Beat in the sour cream and beat the mixture until it is stiff. (It is best) using a chilled bowl. Top macerated strawberries with cream mixture and remaining 1 / 4 of the strawberries and cover the mixture with the biscuit top.

Serves 8. Enjoy!