Tuesday, April 5, 2011

....is Strawberry Shortcake

Strawberry Shortcake
2 Cups Flour
1/4 Cup Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Ginger
1 Cup Greek Yogurt
(or 1-1/4 Cup Heavy Whipping Cream)

Combine Flour, Sugar, Baking Powder, Salt, Cinnamon & Ginger. Use wooden spoon or spatula to stir in Yogurt (or Cream). Mix until mixture is comes together in a sticky crumbly mess. With floured hands need dough together, split in half and make two 5-inch rounds and cut them in quarters. Bake at 400 degrees for 10 to 15 minutes, until golden brown.

The yogurt was an experiment I tried tonight. It made them more dense, doughy, and less scone like, they still taste yummy. I'm not sure how they'll last or if they were only good fresh. The majority of this recipe is from Edible (also where the Harvest Cake and Chutney came from.)

Cut up Strawberries, if necessary sprinkle with Sugar to sweeten. Lastly - Heavy Whipping Cream - if you're not lazy like I was tonight I recommend whipping it with a little Sugar, Vanilla and Ground Ginger. Otherwise, pour a little Cream straight on the Strawberries and mop it up as you eat the Strawberries & Shortbread.

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