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

Ingredients:
-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

Preparation:
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)

Notes:

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