Eating Out ... In Restaurant Recipes
Upstairs on the Square's Strawberry Shortcake Recipe
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Upstairs on the Square's Strawberry Shortcake
For the shortcake:
2 c. all-purpose flour
1/4 c. sugar
1/2 t. salt
1 T. baking powder
1 t. cardamom
1 1/2 T. grated lemon zest
4 oz. (1/2 c.) cold butter, cut into pieces
1/4 c. milk
1 t. vanilla
Raw sugar (turbinado sugar), for sprinkling
For the strawberries:
1 qt. strawberries, hulled
Approximately 1/3 c. sugar
Fresh lemon juice, as needed
For the topping:
1 c. heavy cream
1 T. sugar
1/2 t. vanilla
To make the shortcake: Place the flour, sugar, salt, baking powder,
cardamom and lemon zest in the bowl of an electric mixer with the
paddle attachment. Add the butter.
In a separate bowl, whisk together the milk, egg and vanilla. Add to
the flour mixture, and mix just to bring together.
Turn the dough out onto a floured counter. Knead gently for 1
minute. Flatten to a disk a half-inch thick. Cut into 8 pieces.
Sprinkle the tops with raw sugar. Place on a baking sheet and bake
at 375 degrees for 10 minutes or until golden.
To make the strawberries: Slice the strawberries into a bowl.
Sprinkle with 1/3 c. sugar, or whatever amount seems right,
depending on the sweetness of the strawberries. Squeeze in a few
drops of lemon juice.
To make the topping: Whip the heavy cream with the sugar and
Serve the shortcakes topped with strawberries and whipped cream.
Makes 8 servings.
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