Strawberry Shortcakes

by

Description

This culinary deviation from the traditional angel food cake version is a refreshing spring and summertime dessert.

Ingredients

  • 2 pints fresh strawberries, hulled and thickly sliced
  • ½ cup confectioners’ sugar
  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 6 tablespoons chilled unsalted butter, cut into cubes
  • 2 cups heavy whipping cream, or as needed – divided
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners’ sugar for dusting, or to taste – divided
  • 6 sprigs fresh mint for garnish

Instructions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss strawberries with 1/2 cup confectioners’ sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
  3. Whisk flour
  4. white sugar
  5. baking powder
  6. and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture
  7. starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.
  8. Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.
  9. Bake until tops are golden brown
  10. 10 to 12 minutes. Cool on wire racks.
  11. Whip remaining 1 cup cream in a metal or glass bowl
  12. using an electric mixer
  13. until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners’ sugar and vanilla extract. Cover and refrigerate cream until ready to serve.
  14. To serve
  15. split each shortcake round horizontally
  16. using a serrated knife
  17. and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners’ sugar and a sprig of mint.

Prep Time: 25 mins

Cook Time: 10 mins

Total Time: 1 hr 35 mins

Servings: 6

Leave a Comment