Monday, May 23, 2011

Strawberry Shortcake

After dinner last Friday night with our company - we had this dessert - Lemon-Poppy Seed Strawberry Shortcake.  I found it on-line at BH&G.  Click here for the recipe.

This was deelish and with strawberrries coming in season soon - give it a try!
5 stars!

Lemon-Poppy Seed Strawberry Shortcake Serves: 10 Calories: NA Prep Time to Table: 45 minutes
Recipe : BH&G

-6 cups sliced strawberries
-1/4 cup sugar (optional)
-2 cups flour
-1 tbl baking powder
-1/2 tsp cream of tartar
-1/4 tsp baking soda
-1/2 cup butter
 -3/4 cup buttermilk
-2 tbl poppy seeds
-1 tsp fined shredded lemon peel
-2/3 cup whipping cream
-8 oz. mascarpone cheese
-3/4 cup powdered sugar
-1/2 tsp finely shredded lemon peel

1. Combine strawberries and sugar and set aside
2. Mix flour, baking powder, cream of tartar and baking soda. Cut in butter until mixture resembles coarse crumbs. Make a well in center and add buttermilk, poppy seeds and 1 tsp lemon peel all at once. Stir until dough clings together
3. On lightly flour surface, knead dough gently for 10-12 strokes. Pat dough into an 8” circle on baking sheet. Bake at 450 for 15-18 minute or until golden. Cool slightly
4. Beat whipping cream on low speed until soft peaks form; add mascarpone cheese, powdered sugar and lemon peel; beat until fluffy (it will thicken a bit more)
5. Split warm shortcake into 2 layers. Place bottom layer on serving platter. Spread half of mascarpone mixture on layer then some of the strawberries; then remainder of mascarpone mixture, more strawberries and then top with other layer of shortcake. Save some strawberries for top and serve with readi-whip (optional)


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