Ann Barlow posted this recipe on her site. I decided it was time to try it.
Over the weekend, there was some discussion among our children that I don’t make as many “homemade” things to eat any more. So since we were down to only 2 children tonight, (one girl is at a sleepover; one boy is at boyscout camp), I had them help me make the biscuits for the strawberry shortcake. They enjoyed the process, but they were a bit surprised that something called “cake” is really a sweet biscuit.
For anyone who might want to know, the recipe yielded 12 biscuits, and after calculating the fat and calories from all the ingredients, I figured the fat at 8.75 g. per biscuit and the calories at 182. If you make it with a no-cal sugar substitute, the fat remains the same but the calories are reduced to 150. I thought about using something lower in fat for the butter and half & half, but baked goods are just plain better with the “real thing” in the fat department. It’s not something I could eat everyday with those numbers, but it is certainly something that can be enjoyed in moderation.
One last thing, the idea of photographing the shortcake came to me because it just looks so pretty. I have a small oven from the dark ages, and I blame many of my baking failures on it. But the egg-white wash that is brushed on the dough before you bake these biscuits is like magic–producing the lovely gold color you see in the picture. I also felt like since I took the picture of the naked biscuit, I needed to follow through with a photo of the fully dressed strawberry shortcake.
Everyone who passes through Anne’s blog knows she posts some great recipes. I just thought I would show you that this one is so great even just an average cook can make it and have it look pretty. So, run on over there and get the recipe. Then make some for company!