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BellaOnline's Home Cooking Editor

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Here's My Heart Shortcake

Guest Author - Sandy Moyer

Here's My Heart Shortcake

shortcakes
  • 1-1/2 cups flour
  • 1/2 cup quick oats
  • 2 T. sugar
  • 1 T. baking powder
  • 1/4 tsp. salt
  • 1/2 cup margarine
  • 1/2 cup milk
    Preparation -
    Combine the flour, oats, sugar, baking powder and salt. Using a fork or pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Add milk, just enough to moisten the dry ingredients. Shape the dough into a ball. On a floured board, knead the dough lightly, turning it over about 10 times. Flatten the dough and gently press or roll it to about 1/2" thickness. Cut with a 3" to 4" heart-shaped cookie cutter or round biscuit cutter. Place on an ungreased cookie sheet. Bake at 425º for 12 to 14 minutes or until light golden brown. (Yields 4 o 6 shortcakes, depending on size of cutter.)

    glazed strawberries

  • 3 cups sliced strawberries
  • 1/4 cup water
  • 1/3 cup sugar
  • 1 T. lemon juice
    Preparation -
    Combine the water, sugar and lemon juice in a saucepan. Cook and stir over medium heat until the sugar is dissolved. Stir in the berries. Simmer just until berries are heated through. Serve warm or chilled.

    additional ingredients

  • whipped cream or whipped topping
  • 4 to 6 large whole berries

    To assemble -
    Spoon a generous amount of whipped cream or whipped topping onto a dessert plate. Split a shortcake in half, crosswise. Place a shortcake half in the center of the dessert plate, on top of the whipped cream. Spoon berries on top. Place the other shortcake half on top of the berries. Spoon more berries around the shortcake. Top with a dallop of whipped cream and a whole strawberry.


  • Cookie Cutter Set - HeartsHeart Shaped Cookie Cutters Set
    Five star-shaped cutters in a range of sizes with a convenient storage tin. Cutters are made from stainless steel.

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    Content copyright © 2014 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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