This strawberry shortcake recipe is similar to the "Original" one, but it replaces the white sugar with brown sugar.
If you are a believer in the benefits of brown sugar, this is the dessert recipe for you.
* 2 cups flour
* 1/4 cup sugar
* 4 teaspoons baking powder
* 1/2 teaspoon salt
* few grains of nutmeg
* 1 egg, well beaten
* 6 tablespoons butter
* 1/3 cup milk
* 1 quart fresh strawberries
* 3/4 cup brown sugar
* whipped cream
Prepare strawberries an hour or two before serving. Rinse the strawberries under cold water; drain well. Slice the strawberries in halves; place in a bowl.
Sprinkle with brown sugar; cover and let stand at room temperature for about 1 hour.
Tip: Leave 8-12 strawberries whole for decorating.
Whip the cream until it holds a soft peak. Cover and refrigerate until ready to serve.
Preheat the oven to 425 degrees Fahrenheit. Set rack at center level.
Use a large bowl to combine flour, sugar, baking powder, salt, and nutmeg. Mix thoroughly.
Cut butter into small pieces and work in with fingertips. Make a well in the center.
Stir in milk and egg. Mix just until dough is moist. Let dough stand for a minute.
Turn into a buttered and floured round cake pan and pat into shape. Brush on a little milk or cream and sprinkle tops with some sugar, if desired.
Bake for 10 to 15 minutes, until risen and golden brown. Test with a toothpick inserted in the center. If it comes out with dough clinging to it, lower the heat to 350° and bake about 5 more minutes.
Remove from the pan and split horizontally with a serrated knife. Butter the hot biscuits then top with the strawberries.
Serve with whipped cream for topping.
Serves 8More Strawberry Shortcake Recipes. Go back to Strawberry Recipes Home Page