Strawberry Shortcake Recipe
Sunday, March 27, 2016
Here's the recipe to a wonderful, delicious and sweet treat you can make at home. Strawberry shortcakes are simple but delicious. Whipped cream is optional for non-whipped cream lovers (like me).
Ingredients:
Biscuits:
Steps to make the biscuits:
Ingredients:
Biscuits:
- 2 cups all-purpose flour
- 1/4 cup plus 1 tablespoon sugar
- 1 tablespoon plus 1/2 teaspoon baking powder
- 6 tablespoons (85g) chilled, unsalted butter, cut into small cubes
- 2 hard-boiled egg yolks, pushed through a small mesh sieve
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 3 pints (1kg) fresh strawberries, cut any way you want
- 2 tablespoons sugar (optional)
- 1 cup (240ml) heavy cream
- 1 tablespoon sugar
Steps to make the biscuits:
Sift together the flour,1/4 cup sugar, and the baking powder. Add the butter and rub it into the flour until you have a texture of coarse crumbs. Add the eggs and cream and gently mix it until the dough comes together.
Turn the dough on a lightly floured board and knead it to make a smooth dough. Pat down the dough to make a 1 inch thick round. Use a lightly floured 2 1/2 inch round cookie cutter, cut out the shortcakes. Brush the shortcakes with melted butter and sprinkle with sugar. Place the shortcakes on a plate lined with waxed paper and refrigerate for an hour.
Preheat the oven to 350 F. Line your baking sheet with parchment paper. Transfer the shortcakes onto the sheet. Bake it in the oven for 12-15 minutes until golden and firm. Let it cool.
To make the strawberries, mix the strawberries and sugar. ( you don't have to add the sugar and just use the strawberries)
Whip the cream and sugar together until the cream thickens.
Cut the shortcakes in half lengthwise. Place the bottom halves on dessert plates and spoon the macerated fruit and juices over them. Top with whipped cream. Top with the top halves of the shortcakes and serve.
Enjoy!