Ingredients
fresh strawberries
1/2 cup sugar, divided
2 1/2 cups flour
4 tsp baking powder
3/4 cup butter, cut into pieces
2 large eggs
1 cup sour cream
1 tsp vanilla
1 cup whipping cream
2 Tbs sugar
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425 (220) Combine sliced strawberries and 1/4 cup sugar and set aside. Combine flour, baking powder and 1/4 cup sugar; cut in butter with pastry blender until mixture is crumbly. Whisk eggs, sour cream and vanilla; add to flour, just until dry ingredients are moistened. Turn dough out onto floured surface and knead 6 times. Pat into 8" square. Cut into 16 squares. Place on a lightly greased baking sheet. Bake at 425 for 9-11 min. Beat whipping cream+ 2 Tbs sugar. Split shortcakes horizontally. Combine jam and mint. Spread bottom part with jam, strawberries, whip cream. Serve immediately.
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep