Makes 6 servings:
Ingredients:
Cooking spray
Pecans about 36 - 48
6 Scoops of vanilla ice cream
Mint leaves (for garnish only)
Whole strawberries (for garnish)
Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.Preheat oven to 425°.Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in 3 tablespoons of butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky.)
In a skillet add remainder of butter, once melted add pecans and mix to coat with the butter, let cool for about one minute then add remainder of sugar and mix once sugar starts to crystalize remove from heat.
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Place a scoop of the vanilla ice cream next to your shortcake. Top each serving with 1 tablespoon whipped topping and about 6-8 pecans; garnish with whole strawberries, and mint leaves
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