By: Kedra Holmes
Bahamian Cook Nook
Shortcake:
3 1/2 C all-purpose flour
1/2 C granulated sugar
5 Tsp. baking powder
1/2 Tsp. salt
1 C cold butter, cut in pieces
2 eggs, slightly beaten
2 C heavy whipping cream
Strawberries:
4 C strawberries, sliced
1/4 C granulated sugar
Topping:
2 C heavy whipping cream
1/3 C powdered sugar
1 Tsp. vanilla
DIRECTIONS:
In a large bowl, stir in flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
In a small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
In a large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
When ready to serve:
In a chilled large bowl, beat topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon – spoon sugared berries over top. Cut into 4 × 4 rows. Store covered in refrigerator.
ENJOY!!
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