Makes 6 servings
|1-3/4||cups all-purpose flour|
|1||tablespoon baking powder|
|1/2||cup cold butter|
|1||cup sliced strawberries|
|3||tablespoons no-sugar-added strawberry pourable fruit*|
|4||tablespoons almond-flavored liqueur,** divided|
|1||cup whipping cream|
*2 tablespoons no-sugar-added strawberry fruit spread combined with 1 tablespoon warm water can be substituted.
**3 tablespoons thawed frozen unsweetened apple juice concentrate plus 1/2 teaspoon almond extract can be substituted for the liqueur in the berry mixture, and 1 tablespoon thawed frozen unsweetened apple juice concentrate can be substituted for the liqueur in the whipped cream mixture.
- Preheat oven to 425°F. Combine flour, baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add milk and vanilla; mix just until dry ingredients are moistened. Knead dough gently on lightly floured surface ten times. Roll or pat out to 1/2-inch thickness. Cut with 3-inch heart- or round-shaped biscuit cutter; place on ungreased baking sheet. If necessary, reroll scraps of dough in order to make six shortcakes. Beat egg and water in small bowl; brush lightly over dough. Bake 12 to 14 minutes or until golden brown. Cool slightly on wire rack.
- Meanwhile, combine berries, pourable fruit and 3 tablespoons liqueur; let stand at room temperature 15 minutes. Beat cream with remaining 1 tablespoon liqueur until soft peaks form. Split warm shortcakes; fill with about 2/3 of the berry and whipped cream mixtures. Replace tops of shortcakes; top with remaining berry and whipped cream mixtures.
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