Strawberry Short Cake
This absolutely delectable summer treat is a surefire crowd
pleaser and easy to make. Using a traditional biscuit recipe and crispy-fresh
fruit makes for a truly luscious dessert experience. You’ll need about three
small baskets of washed, fresh strawberries in addition to the following:
Short Cake Biscuit
(one dozen)
- 2-oz. Sweet Butter softened
- 2-oz. shortening (½ Crisco, ½ butter)
- 1 ½ -oz. sugar
- ¼-oz. baking powder
- 12-oz. pastry flour
- 2 whole eggs
- 4 ½-oz. milk
Mix sugar, butter and shortening together in mixing bowl
with paddle until light and fluffy. Sift flour and baking powder, and add to
butter/sugar mixture. Mix on low speed until it starts to make pea-sized lumps.
Add eggs and milk. Mix together until uniform. Don’t over-mix. Makes 1 dozen
biscuits. Bake at 390 degrees for 8-10 minutes. Bake light.
Strawberry Sauce (one
serving)
- ¼ cup fresh strawberry
- 1 tsp. sugar
Mix in the blender until sauce-like. Add ingredients
proportionally for additional servings.
Whipped Cream (one
serving)
Whip until firm. Add ingredients proportionally for
additional servings.
Creation
Split one biscuit in half. In the bottom of a serving glass
put 3 oz. diced fresh strawberry. Add half biscuit. Add 3 oz. diced fresh strawberry.
Add second biscuit half. Add 2 oz. diced fresh strawberry. Pour strawberry
sauce over the top. Add whip cream. Garnish with half of one whole strawberry.
You can layer sauce and whip cream as you go for an alternate presentation.
John Ascuaga’s Nugget is a premier casino resort owned and operated by the Ascuaga family in Sparks, Nevada. For more information, call 800-648-1177 or visit janugget.com
