*  Exported from  MasterCook  *

                  Classic American Strawberry Shortcake

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Fruit                            Tex-Mex

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SHORTCAKE:
   1      cup           sifted all-purpose flour
   3      tablespoons   granulated sugar
   1      teaspoon      baking powder
     1/4  teaspoon      salt
     1/4  cup           buttermilk
     1/4  cup           heavy cream
   3      tablespoons   cold unsalted butter -- cut into pieces
   1      tablespoon    butter (for the cookie sheet)
                        FILLING:
   1      quart         strawberries
                        TOPPING:
   1      cup           heavy cream
   2      tablespoons   confectioner's sugar
   1      teaspoon      vanilla extract
                        GARNISH:
   1      tablespoon    Confectioner's sugar

To make the shortcakes:
 In the bowl of an electric mixer fitted with a dough hook,
 combine the flour, sugar, baking powder, and salt.
 After the dry ingredients are thoroughly blended, add the buttermilk,
 cream, and cold butter in quick succession, combining only briefly
, to leave the mixture as lumpy as possible.
 Or use a food processor fitted with a dough blade. 
Combine the dry ingredients, pulse briefly, then add the liquid ingredients
 and butter, and pulse briefly.
 Turn this lumpy dough out onto a lightly floured board and flatten gently 
with a rolling pin into a squarish shape approximately 1-inch thick.
 Cut into 6 equal squares. Spread 1 tablespoon butter on a non-stick cookie sheet,
 place the squares on the sheet, and place the entire cookie sheet in
 the refrigerator to rest 20 minutes while you pre-heat the oven to 375*.
 Bake the chilled shortcakes 20 to 25 minutes, or until they are nicely browned.

 While the shortcakes are baking, make the filling and topping.
 Clean and slice the strawberries
. Whip the heavy cream, powdered sugar, and vanilla together into soft peaks. 
When the shortcakes are finished baking, allow them to cool 5 minutes. T
hen spilt them in half, slather the bottom with 2 or 3 tablespoons whipped cream 
and 1/2 cup sliced strawberries, cover with the top biscuit, and sprinkle with
 confectioner's sugar.