Recipe for cooking Butter Pecan Strawberry Shortcake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Butter Pecan Strawberry Shortcake

Posted by Marla at recipegoldmine.com 11/09/2001 12:35 pm

2 c. flour
1/2 c. toasted pecans, ground
1/2 c. sugar
1/4 tsp. salt
2 tsp. baking powder
1/2 c. unsalted butter
1 egg
2/3 c. whipping cream
1 tsp. vanilla extract or flavoring

Garnish
1 c. whipping cream
2 Tbsp. powdered’ sugar
1/2 tsp. vanilla extract or flavoring
2 tsp. strawberry or raspberry liqueur or Cointreau (optional)
6 c. sliced strawberries

Preheat oven to 450 degrees F. Stack two baking sheets together and line top one with parchment paper.

In a lrg. bowl, stir together flour, pecans, 1/4 c. of sugar, salt and baking powder. Cut in the butter until mixture is grainy. Stir in egg, cream and vanilla extract or flavoring to make a soft dough. Knead gently on a lightly floured bowl. Shape into a 9- or 10-in. round. Transfer to baking sheet. Bake in upper third of oven for 8-10 mins.. Cool well.

Whip the cream and add sugar and vanilla extract or flavoring. Split shortcake in two horizontally. Cover with half of cream. Top with some berries and liqueur. Replace top of shortcake and top with remaining berries and cream. You may replace the whipping cream with softened vanilla ice cream. \\

Serves 6 to 8.