3 cups self-rising flour
3/4 cup finely ground toasted pecans
1/4 cup granulated sugar
1/2 teaspoon finely grated lemon peel
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons butter or margarine, melted
2 tablespoons coarse sugar crystals (optional)
6 cups sliced fresh strawberries
3 tablespoons granulated sugar
1 cup sour cream
1/4 cup light brown sugar, firmly packed
Preheat oven to 425 degrees F/220 degrees C.
In a medium bowl, stir together the flour, pecans, 1/4 cup sugar and lemon peel. Add cream and vanilla, stirring until dough forms a ball. Turn out onto surface dusted with additional flour. Fold in half 5 to 7 times to knead (do not overwork dough), adding just enough flour to keep dough from sticking to your hands. Roll out to about a 13-inch circle. Gently place dough in a 13-inch tart pan*, pressing onto bottom and up side of pan. Brush lightly with melted butter; sprinkle with sugar crystals. Bake in preheated 425 degree F (220 C) from 13 to 15 minutes or until golden brown. Cool in pan on rack.
Meanwhile, combine strawberries and 3 tablespoons sugar; set aside. In a small bowl, stir together the sour cream and brown sugar.
When ready to serve, remove side of tart pan. Place shortcake on serving platter, spread with sour cream mixture and top with strawberries.
Makes 12 servings.
*Note: A tart pan is a shallow fluted pan with a removable side.
Source: White Lily Flour Company
Date: March 1, 2004