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It's a supper-size, super-scone shortcake.

Show-stopping because of its size, this appealing dessert is simply strawberry shortcake made up of two large, tender, orange-flavored scones. To shape them you spread the dough in big rounds on baking sheets.

Scones taste best hot from the oven, but you can cut down on last-minute handling by shaping dough rounds as early as the day before and refrigerating them. Before baking, top with the butter-orange glaze that makes them sparkle. Giant Strawberry Shortcake

3 to 4 quarts strawberries, washed and hulled

Powdered sugar

2 cups whipping cream

Butter-orange glaze (recipe follows)

Shortcake layers (directions follow)

Grated orange peel

Slice enough of the straberies to make 3 cups. Put into a bowl and sweeten to taste with powdered sugar. Cover and let stand for juices to develop, at least 10 minutes or as long as 3 hours.

Whip cream until it holds soft peaks; sweeten to taste with powdered sugar, if desired. Put into a serving bowl; serve or cover and chill up to 3 hours.

Set aside 2 or 3 large berries; cut the remainder in half lengthwise (or slice if large) and put into a serving bowl. If desired, sweeten to taste with powdered sugar. Serve, or cover up to 3 hours.

Spoon butter-orange glaze equally onto each shortcake layer, spreading gently over top with the back of the spoon. Bake in the upper and lower thirds of a 400[deg.] oven until layers are golden and a wooden pick inserted in center comes out clean, about 20 minutes. Switch position of pans halfway through baking.

To assemble cake, loosen one of the hot cake layers with a spatula and slide onto a platter. Spoon the 3 cups sugared strawberries evenly over the top. Loosen second layer and set on berries. Garnish cake with a spoonful of whipped cream, whole strawberries, and grated orange peel. Serve hot, cut into wedges. Spoon whipped cream and more berries onto each portion. Makes 10 to 12 servings.

Butter-orange glaze. In a 1- to 1-1/2-quart pan, combine 1/4 cup each butter or margarine, sugar and orange juice, and 1-1/2 teaspoons grated orange peel. Bring to a boil, stirring, over a medium-high heat; boil until reduced to 1/3 cup.

Shortcake layers. In a large bowl, combine 4 cups all-purpose flour, 1/2 cup sugar, and 2 tablespoons plus 2 teaspoons baking powder. Cut in 1/2 cup (1/4 lb.) butter or margarine (in pieces) until fine crumbs form. Beat 2 eggs until blended with 1-1/3 cups milk and 1 tablespoon grated orange peel; add to dry ingredients and stil just until moistened

Grease and flour 2 rimless baking sheets, at least 10 by 15 inches. Draw a 9-inch circle in center of each. Spoon half the dough into center of each circle and spread evenly to edge of circle. (You can chill layers as long as overnight; after 1/2 hour, cover lightly with plastic wrap.)
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:May 1, 1984
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