Strawberry Shortcake With Sugar Lavender Glaze


click on the picture for a more bigger, clear view…

I made my first Old Fashion Strawberry shortcake, I know these have been around forever, but I tasted one for the first time just recently. The glaze recipe was something I wanted to add to this, so I made sugar water syrup with 3 TB of Lavender leaves once it got thick I used a sieve to discard the flowers and poured this into the strawberries for additional flavor. It came out so tasty. The shortcake itself reminded me of a scone. The left over shortcake will taste great in the morning with some Orange Marmalade inserted inside…. and with my ice cold chai…heaven…

5 cups fresh strawberries
2 to 3 tablespoons sugar
Shortcake (see recipe below)
3 cups chilled whipping cream

Sugar to taste

Wash and hull strawberries; drain. Either leave the strawberries whole or sliced.

Perfect Slicing Tip: Use your egg slice. Stem the strawberries first, then slice just like you would a boiled egg. Much quick than using a knife.

In a large bowl, place strawberries and sprinkle with sugar; cover and refrigerate. Prepare shortcake.

In a medium bowl, beat the whipping cream until stiff peaks form; fold in sugar.

To serve, split baked shortcakes into halves. Ladle strawberries onto top of shortcake and top with a dollop of whipped cream. NOTE: Best served when shortcake is warm. Shortcake can be reheated. The berries will be juicier if you crush a few before sugaring and let them sit for an hour before using.

Makes 8 servings.

SHORTCAKE:
4 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder

1/4 teaspoon salt
1/2 cup chilled butter or margarine
1 egg, beaten
1 1/4 cups milk

Preheat oven to 400 degrees F. Grease two large baking sheets.

In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; stir in egg and milk.

On a lightly floured surface, using 1/2 cup dough per biscuit, pat dough into eight (4-inch rounds.

Bake 15 to 17 minutes or until golden brown.

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2 Comments Add yours

  1. Kevin says:

    The strawberries and short cake looks so good! I can’t wait for the local strawberries but it will still be another month or so here.

  2. mysterycreature says:

    Looks sooo good. Very much like a Devon Cream Tea! mmmmmmm

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