Thursday, June 10, 2010

Strawberry Shortcakes



Strawberry season is one of my favorite times of the year. It means that the warmer weather is upon us and strawberries are in their prime, meaning lots of good deals at the store and lots of strawberry desserts! I made a batch of cream cheese shortcakes over Memorial Day weekend, mainly for a surprise I will tell you about tomorrow. Since I only used half a batch, I couldn’t let them go to waste….thus we made strawberry shortcakes!  The shortcakes were very good on their own, only made better with some strawberries and fresh cream on top.  To make fresh whipped cream, whip 1 cup of  heavy cream until soft peaks form. Add 1 to 2 tablespoons of sugar and whip until soft peaks form again.

Make sure to stop by tomorrow and I will show you what I did with the remaining shortcakes!

Cream Cheese Shortcakes

Makes about 10 shortcakes

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2 1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 (3oz) package cream cheese, softened

1/3 cup heavy whipping cream

Preheat oven to 375. Line a baking sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Add cream cheese, stirring to combine. Add cream, stirring just until dry ingredients are moistened.

On a lightly floured surface, roll out dough to 3/4 inch thickness. Cut with a 2 1/2 inch round cutter, re-rolling dough as necessary. Place shortcakes on prepared baking sheet. Bake for 13 to 15 minutes or until lightly browned. Cool completely. Crumble 5 shortcakes; reserve remaining shortcakes for another use.

Source: Cooking with Paula Deen, July/August 2008


MrsRiff said...

Is that 3 ounces or 8ounces for the cream cheese? Just want to make sure I'm reading that right. Thanks!

Kim said...

It is actually 3 ounces!