Strawberry Black Walnut Shortcake -

Strawberry Black Walnut Shortcake

Ingredients

Serves 8 to 10

2 cups all-purpose flour
½ cup finely-chopped Hammons Black Walnuts
¼ cup sugar
2 tsp. baking powder
½ cup margarine or butter
6 cups sliced fresh strawberries
¼ cup sugar
½ tsp. vanilla
1 beaten egg
⅔ cup milk
1 Tbsp. finely-shredded orange peel
1 cup whipping cream
2 Tbsps. sugar
Whole strawberries, optional

Method

In a medium mixing bowl, stir together flour, chopped Black Walnuts, the first ¼ cup sugar and baking powder. Cut in margarine or butter until mixture resembles coarse crumbs.

In a mixing bowl, combine egg, milk and 2 teaspoons of the orange peel; add all at once to dry ingredients. Stir just until moistened. Drop the dough into 8 or 10 mounds on an ungreased baking sheet; flatten each mound with the back of the spoon until about ¾ inch thick. Bake in a 450 degree F oven for 7 to 8 minutes or until golden. Transfer shortcakes to wire rack; cool about 10 minutes.

Meanwhile, in a bowl, stir together berries, the second ¼ cup sugar and remaining 1 teaspoon orange peel; let stand about 20 minutes.

To whip cream, in a chilled medium mixing bowl, combine the whipping cream, 2 tablespoons sugar and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.

Using a sharp serrated knife, cut each shortcake in half horizontally. Carefully lift off top layers. Top with remaining strawberries. Replace shortcake tops. Then spoon remaining cream directly onto strawberries. Top with a sprinkle of Black Walnuts and a strawberry. Serve immediately.

Related food category:

• Walnut Baking