Strawberry Short Cake Recipe in Urdu
2 cup Cake flour+ more for dusting
1 cup White whole wheat flour(or whole wheat pastry flour)
¼ cup Sugar
1 tbsp Baking powder
4 tbsp Unsalted butter(cold, cut into small pieces)
4 tbsp (2 ounces Cream cheese) Neufchatel, reduced fat
¼ cup Canola oil
1 Egg(lightly beaten)
3 tbsp Buttermilk(nonfat)
4 cups Strawberries(hulled and sliced
3 tbsp Sugar
½ cup Olpers Cream
½ cup Sour cream(reduced fat)
Preheat oven to 400°F.
Whisk cake flour, whole wheat flour, sugar and baking powder in a large bowl.
Cut in the butter using two knives or a pastry cutter until the pieces are about the size of peas.
Cut in the cream cheese until it’s the size of peas.
Drizzle oil over the mixture; stir with a fork until just combined.
Make a well in the centre of the mixture and add egg and buttermilk.
Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist.
Knead the mixture in the bowl two or three times until it holds together.
Turn the dough out onto a lightly floured surface.
Dust with flour and roll into an 8-by-10-inch rectangle about ½ inch thick.
Cut the edges square using a butter knife.
Cut the dough into 12 equal shortcakes.
Transfer to a baking sheet.
Bake the shortcakes until puffed and lightly golden, about 20 minutes.
Let cool slightly.
To prepare filling:
Toss strawberries with sugar in a medium bowl.
Whisk whipping cream in a separate bowl for 2 minutes until it’s thick and holds its shape, 1 to 2 minutes.
Whisk in sour cream until combined.
To serve, split each of the shortcakes horizontally.
Spoon the sugared strawberries onto the bottoms and spoon the top with the cream mixture and replace the shortcake tops and serve.
|2 cup Cake flour|
|1 cup White whole wheat flour|
|¼ cup Sugar|
|1 tbsp Baking powder|
|4 tbsp Unsalted butter|
|4 tbsp (2 ounces Cream cheese|
|¼ cup Canola oil|
|3 tbsp Buttermilk|
|4 cups Strawberries|
|3 tbsp Sugar|
|½ cup Olpers Cream|
|½ cup Sour cream|