Strawberry Shortcake

 

Strawberry Shortcake 

Fixings

    2 pints ready, all around washed strawberries

    ½ cup sugar, or more to taste

    4 cups flour

    3 tablespoons sugar

    ¼ teaspoon salt

    5 teaspoons baking powder

    1 ¼ cups spread

    3 cups whipping cream

    ¼ teaspoon vanilla concentrate

Guidance

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    Pick over and body strawberries. Slice down the middle or cut, contingent upon size. Delicately smash about a fourth of the berries with a fork to deliver their juices. Blend in with outstanding berries and the 1/2 cup of sugar, adding more sugar if important. Put away, covered, for about 30 minutes to foster flavor.

    Preheat stove to 450 degrees.

    Into a huge blending bowl, filter together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of mellowed margarine, and rub into dry fixings concerning cake. Add 1 1/4 cups cream, and blend to a delicate batter. Work the mixture briefly on a softly floured cake load up, then, at that point, carry it out to around 1/2-inch thickness. Utilizing a 3-inch roll shaper, cut a significantly number of rounds - 2 rounds for every serving.

    Utilize a tad bit of the spread to lube a baking sheet. Put a large portion of the rounds on it. Soften remaining margarine and brush a little on the rounds; put excess rounds on top. Heat for 10 to 15 minutes, or until brilliant brown.

    Eliminate from the broiler, and pull shortcakes separated. Brush the internal parts with a portion of the leftover dissolved margarine.

    Beat remaining cream until it thickens. Add vanilla. Beat again until thick.The-food-labs-southern-fried-chicken.

    Place a base portion of a shortcake on each plate. Top with a liberal spoonful of berries. Cover with a top half, add a couple of more berries, and top with whipped cream. Serve right away. Appreciate it !!!

Strawberry Shortcake VIDEO