Baked Goods, Cakes, Desserts
6 cups strawberries
2 tablespoons sugar
1 tablespoon raspberry liqueur/ frozen raspberry juice conc.
1-1/2 cups whipping cream
Shortcake:
1-1/2 cups milk
2 teaspoons white vinegar
3 cups all-purpose flour
3/4 cup s sugar
4 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoons salt
3/4 cup shortening
Shortcake: In measuring cup, stir together milk and vinegar; let stand at room temperature for 20 min. Meanwhile, in large bowl, stir together flour, all but 1 tsp of the sugar, baking powder, soda and salt. Using pastry blender, cut in shortening until crumbly. Stir milk mixture; drizzle over dry ingredients, tossing with fork to make moist dough.
Transfer to greased 9-inch spring form pan. Smooth top; sprinkle with remaining sugar. Bake in 400 f oven for 40 to 45 min. or until golden brown and tester inserted into middle comes out clean. Remove sides of pan and let cake cool 5 min. before lifting carefully off bottom of pan. Let cool on rack until just a hint of oven warmth remains.
In food processor puree 2 cups of berries. Combine in bowl with sugar and liqueur. Reserve 5 berries. Slice remaining berries; stir into puree. Whip cream. Halve cake horizontally. Spoon 2 cups of berry mixture over. Top with whipped cream. Cover with other half of cake and repeat. Garnish.