Strawberry Shortcakes

Strawberry shortcake is a favorite and frequent dessert in our family, once summer starts. Although we often just use Bisquick, I decided to try this recipe from Dorie Greenspan to go with the super sweet berries I go from Farmers Market this week. These shortcakes were so flaky, buttery, and delicious you could also just enjoy them plain, warm from the oven! However, topped with fresh strawberries and a dollop off homemade whipped cream you have a dessert that can't be beat!

Strawberry Shortcakes
Makes 10

4 cups flour
2 tablespoons baking powder
3/4 teaspoon salt
6 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
1 1/2 cups cold heavy cream

1. Preheat oven to 425 degrees.
2. Whisk together flour, baking powder, salt, and sugar in a large bowl.
3. Drop in butter and use your fingers or a pastry cutter to work in the butter until pieces only pea sized or smaller remain
4. Pour cream over dry ingredients and gently toss mixture with a fork until you have a very soft dough
5. Spoon 1/3 cup lumps onto a parchment covered baking sheet, leaving 3 inches between each mound, and pat down until 1 inch high.
6. Bake 15-18 minutes, then transfer to a cooling rack immediately.

Strawberry Topping:
fresh strawberries, sliced and hulled (about 1/2 cup per shortcake)
sugar, to taste

1. Put the berries in a bowl, sprinkle with sugar to taste, and allow to sit for 10 minutes, until juicy.

Assembly:
1. Gently use a serrated knife to cut shortcakes in half
2. Place in a bowl and top with a spoonful of strawberries and juice, and a dollop of whipped cream.
3. Enjoy! 

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