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
Shortcakes:
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
Finish:
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
