Add a healthful sparkle to your Valentine dessert this year with a delectable treat: Heart-shaped Valentine Strawberry Shortcakes.
While Valentine’s Day will host a bevy of sweets, mostly of the chocolate variety, mixing it up a little — or adding to the chocolate, is always a good idea.
This year, I’m serving my guys a treat I know will meet with their “hearty” approval. With the cold and flu season upon us, I’m thinking Vitamin C, and Vitamin C… and more Vitamin C. And strawberries have abundant amounts. One cup of sliced strawberries equals 149% of the recommended daily allowance for Vitamin C.
Plus … and this is what really counts for the family. It’s heart-shaped, it’s red … and delicious. Enjoy!
Heart-Shaped Valentine Strawberry Shortcake
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into small pieces
1 beaten egg
2/3 cup milk
3 to 4 cups sliced strawberries
1/3 to 1/2 cup sugar
Preheat oven to 450 degrees.
Wash, hull and slice strawberries. Combine sugar with the strawberries and allow to sit to bring out their natural juices.
Sift together dry ingredients; cut in cold butter until it resembles coarse crumbs. Combine egg and milk; add all at once to dry ingredients, stirring only to moisten.
Turn dough out on floured surface; knead gently for about 30 seconds. Pat or roll dough to a 1/2 inch. Cut 6 biscuits with a heart shaped 2 1/2-inch cookie cutter.
Bake on an ungreased basking sheet at 450 degrees for about 10 minutes.
Split shortcakes; butter bottom layer. Fill with strawberries and top with whipped cream if desired. Serve warm.