This Strawberry Shortcake is one that will make memories. A buttery sweet biscuit (scone) topped with sweet juicy strawberries and a homemade sweet cream! What could be better?
INGREDIENTS
STRAWBERRIES:
2 pounds (908g) strawberries, sliced
2 tablespoons sugar (this may very depending on the sweetness of your berries)
juice from ½ a lemon, optional
BISCUITS:
2¼ cups (300g) all purpose flour
¼ cup (50g) sugar
2 tsp baking powder
¼ teaspoon salt
zest of 1 lemon
½ cup (113g) butter, cold and cubed
½ cup (120ml) heavy whipping cream
1 large egg, lightly beaten
1 tablespoon vanilla
WHIPPED CREAM:
1½ cups (355ml) heavy whipping cream, cold
3 tablespoons powdered sugar
1 teaspoon vanilla
INSTRUCTIONS
STRAWBERRIES:
Place sliced strawberries in a medium bowl and sprinkle with sugar. Add lemon juice if desired. Toss to coat; set aside.
BISCUITS:
Preheat oven to 400°F.
In a large bowl combine the flour, sugar, baking powder, salt, and lemon zest. Cut the butter into the dry ingredients until it resembles coarse crumbs. This can be done with a pastry blender, 2 knives, or your fingers. Add the cream, egg, and vanilla and mix just until it starts to come together.
Transfer to a work surface and knead dough gently 5-10 times and then pat into a ½" circle. With a 3 inch round cookie cutter, cut out rounds and place the biscuits on a baking sheet. Reroll scraps if desired. Bake for about 15 - 18 minutes or until lightly brown.
WHIPPED CREAM:
Place the cream, sugar, and vanilla in the bowl of your stand mixer, fitted with the whisk attachment (can also use a hand mixer or wire whisk). Whip until stiff peaks form. The whipped cream can be covered and stored in the refrigerator for a few hours.
SERVING:
Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

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