Strawberry Shortcake


Strawberry Shortcake
Serves 4
This recipe is for cream biscuits that are split then topped with berries and whipped cream.
For the Shortcakes:
2 cups unbleached all-purpose flour
1 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 1/4 cups heavy cream
1 large egg yolk
2 tablespoons milk or heavy cream
3 tablespoons sugar
1. Preheat the oven to 400°F. line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
3. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass.
4. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times.
5. Roll out the dough 1/2-inch thick, and cut with a 2-inch biscuit cutter. Reroll any scraps once and cut out again.
6. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.
For the Berries and Assembly:
1 pint strawberries, hulled, and sliced
1/4 cup sugar
1/4 cup orange juice
2 cups heavy cream, whipped stiffly
1. In a bowl, combine the berries, sugar, and orange juice, stirring to blend. Add more sugar if the berries are tart.
2. To assemble the short cakes, split the cakes in half horizontally, spoon some of the berries over the bottom slice, top with whipped cream, and the other half of the biscuit.
3. Drizzle a bit of the berry juice over the top of the shortcake.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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