STRAWBERRY SHORTCAKE

STRAWBERRY SHORTCAKE


 

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.

STRAWBERRY SHORTCAKE


STRAWBERRY SHORTCAKE  STRAWBERRY SHORTCAKE Reviewed by EL KATIBI MARIA on February 18, 2024 Rating: 5

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