Super-stacked Strawberry Shortcake
Not sure where this recipe came from since I cut it out of a magazine ages ago.
I modified it to have an extra layer so doubled the shortcake recipe and added several extra cups of strawberries.

Strawberries:
4 cups sliced strawberries (I used 6 to add extra layer)
1/4 cup sugar

Shortcake:
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons chilled butter, cut into small pieces
2/3 cup buttermilk
1/2 teaspoon vanilla extract
1 large egg white, lightly beaten
1 1/2 teaspoons  sugar

Remaining ingredients:
2 cups frozen fat-free whipped topping, thawed
Whole strawberry (optional)

To prepare strawberries, combine strawberries and 1/4 cup sugar; cover and chill 1 hour.

Preheat oven to 400°.

***I doubled this recipe to make an extra layer***
To prepare shortcake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and vanilla; add to flour mixture, stirring just until moist (dough will be sticky).

***Because I made twice the dough I divided it into two sections before baking – the larger one was 2/3 of the dough, the smaller was 1/3 (which becomes the top).
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush top with egg white; sprinkle with 1 1/2 teaspoons sugar.

Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Carefully split the larger section of shortcake in half horizontally using a serrated knife ; cool layers separately on wire racks.

Place bottom half of shortcake, cut side up, on a serving plate. Drain strawberries, reserving juice; drizzle juice over bottom half of shortcake. Spread 2 cups whipped topping over shortcake layer; arrange strawberries over whipped topping. **I crumbled the top half of the larger portion of shortcake and added stawberries and whipped cream for a second layer.** Top with remaining shortcake layer.  Garnish with whipped topping and whole strawberry, if desired.

My girls loved it.  My favorite part was the distinct (yet not overwhelming) lemon-y taste of the shortcake.

Linking to these parties:

Somewhat Simple

Tidy Mom
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