Wednesday, March 6, 2013

Strawberry Shortcake with Amaretto Caramel Sauce

Strawberry Shortcake with Amaretto Caramel Sauce
Everybody loves strawberry short cake.  This delicious caramel sauce puts it in a class all by its self.
6 cups fresh strawberries
1 cup sugar

1 cup flour
3 Tbl. sugar
1 1/2 tsp. baking powder
1/8 tsp. table salt
1/4 tsp. freshly grated nutmeg
1/4 cup sweet butter, cut into pieces
1 egg, beaten lightly
1/4 cup heavy cream

Caramel Sauce:
1/3 cup light brown sugar
2 Tbl. sweet butter
2 Tbl. Amaretto
1 Tbl. heavy cream

1/2 cup Heavy cream

Remove the stems from the strawberries and cut in half.  Place the strawberries in a glass bowl and stir in the sugar.  Cover with plastic and put in the refrigerator for 1/2 hour.  Pre-heat the oven to 400º.  In a medium bowl sift flour, sugar, baking powder, salt, and nutmeg, stir well. Add butter and work mixture with a pastry cutter or 2 knives until dough resembles a coarse meal.  Mix eggs and cream together and then stir into dough just until dough holds together.  Drop the dough a spoonful at a time onto a greased cookie sheet and bake for about 10 minutes or until golden on top.  When biscuits are done, place on a wire rack and allow to cool.  Cut biscuits in half, place bottom half in the bottom of a shallow bowl.  Spoon strawberries and their juice over bottom half of the biscuit and the cover with top half.
 Stir the butter, brown sugar, Amaretto, and cream together in a medium saucepan. Bring to a low boil over medium heat.  Remove from heat and immediately spoon over shortcake.  Pour a little cream around outside of shortcake.
Makes 6

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