TRIO'S STRAWBERRY SHORTCAKE , 4/20/12 - KATV - Breaking News, Weather and Razorback Sports

Capi Peck 

Yield: 20 shortcake rounds

For the shortcake:
4 cups flour
1 1/2 lbs. cold unsalted butter
1/2 c. ice cold water

Place the flour in the bowl of an electric mixer with the paddle attachment in
place. Cut cold butter into pieces and add several at a time, mixing well after

each addition, with the mixer running. Alternate butter with the ice cold
water. Mix on medium speed until butter is completely incorporated into the
flour.

Pull golf ball size pieces of the dough from the mass and roll between your
palms to make a sooth ball. Flatten each ball onto a sheet pan and make tiny
holes in the dough with the tines of a fork to prevent the pastry from puffing
up.

Bake in a preheated 300 degree oven for 20 minutes. Let cool completely and
store in a covered container at room temperature for up to 3 days.

For the berries and whipped cream:

Arkansas strawberries, caps removed, washed and sliced
sugar
1 quart heavy cream
1/2 cup powdered sugar

Place 1/4 cup sugar per 1 quart of sliced strawberries in a large mixing bowl.
Place sliced berries on top of the sugar and stir gently. Let stand at room
temperature for 30 minutes so that the berries can release their juices. Chill
for two hours before assembling the shortcakes.

Whip cream to soft peaks with the powdered sugar.

To assemble: Place a baked shortcake round on a serving plate. Ladle
strawberries with their juices over the shortcake and top with whipped cream.