Shelly's Recipe

BUTTER PECAN STRAWBERRY SHORTCAKE

Category: Fruit Desserts

Shortcakes
2 cups flour
1/2 cup toasted pecans, ground
1/2 cup sugar
1/4 tsp salt
2 tsp baking powder
1/2 cup unsalted butter
1 egg
2/3 cup whipping cream
1 tsp vanilla extract

Filling
1 cup whipping cream
2 tbsp confectioners sugar
1/2 tsp vanilla extract
2 tsp strawberry, raspberry liqueur or Cointreau, optional
6 cups sliced strawberries

Shortcakes: Preheat oven to 450. Stack 2 baking sheets together and line top one with parchment. In a bowl, stir together flour, pecans, 1/4 cup sugar, salt and baking powder. Cut in butter until mixture is grainy. Stir in egg, cream and vanilla extract to make a soft dough. Knead gently on a lightly floured bowl. Shape a 9 or 10 inch round. Transfer to baking sheet. Bake in upper third of oven for 8-10 minutes. Cool well.

Filling: Whip the cream and add sugar and vanilla extract to stiff peaks. Split shortcake in half horizontally. Cover with half the cream. Top with some berries and liqueur. Replace top of shortcake and top with remaining berries and cream.

NOTE: Can replace whipped cream for softened ice cream.