Strawberry Shortcake

18.04.29

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Strawberry Shortcake is a dish that looks fantastic so serving it at the right time can make you look like a hero! Whenever strawberries come into season, this makes it on to the list of things I will make.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 90 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 3 cups strawberries, washed, hulled, and halved
  • 6 tbsp. sugar
  • 12 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 6 tbsp. butter, cut into small pieces
  • 34 cup milk
  • 1 cup heavy cream
  • 3 tbsp. confectioners' sugar
  • 1 tsp. vanilla extract

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Place strawberries in a medium bowl, sprinkle with 5 tbsp. of the sugar, and set aside to macerate for 30 minutes at room temperature.

Preheat oven to 400°. Sift flour, baking powder, salt, and remaining 1 tbsp. sugar together into a bowl. Cut 4 tbsp. of the butter into flour mixture with a pastry cutter, or use your fingers to work it in, until mixture resembles coarse crumbs. Mix in milk. On a floured surface, shape dough into a biscuit, 1″ thick and 6″ in diameter. Bake on an ungreased cookie sheet until just golden, about 25 minutes. Cool slightly, then slice in half horizontally.

Using a hand mixer, beat cream until soft peaks form, 1–2 minutes. With the mixer on, slowly add sugar and vanilla; continue to beat until semi-stiff peaks form, about 1 minute more.

Spread remaining 2 tbsp. butter on cut sides of biscuit. Place bottom half of biscuit on a plate, and spoon the strawberries and juice on top. Cover with whipped cream and the other half of the biscuit. Serve sliced into wedges.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]

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